Vegan tarte flambée
The tarte flambée topped with lots of onions, leeks and herbs. Soy yogurt is used as a sauce, which is flavored hearty.
Ingredients
- 180-200 g whole spelt flour
- 1 pinch of salt
- 120 ml cold water
- 150 g soy yogurt
- 1,5 tsp lemon juice
- 1 pinch of garlic spice
- salt and pepper
- 2 pieces large onions
- 2-3 leek onion stalks
- ruccola to taste optional
- herbs of Provence to taste
- flour for editing
Instructions
- Make a smooth dough with whole spelt flour, salt and cold water.
- Cover the dough and let it rise for 1 hour.
- Meanwhile, for the topping, make the brown onions without oil.
- Wash and chop spring onions and ruccola.
- Mix soy yogurt with salt, pepper and lemon juice. Add a little garlic powder.
- Roll out the dough thinly on a floured surface with some type 630 flour.
- Then place on a baking sheet with baking paper.
- Spread thickly with the soy yogurt.
- Sprinkle with herbs de Provence. Spread the spring onions and the rocket on top.
- Finally, add the brown onions on top of the topping.
- Bake in preheated oven at 220 degrees celsius top/bottom heat with hot air for about 8 minutes.
Notes
Tarte flambée unbaked
Brown onions without oil
