Vegan Tarte Flambée (aka Flammkuchen)

Vegan Tarte Flambée (Flammkuchen)

London’s going through somewhat of a cold snap at the moment and all I want to do is drink teapots full of steaming hot tea and eat loads of hearty, warm food.
And devour the winter care package my mom sent us from Germany of course. It’s full of German gingerbread, Christmas biscuits and fruit loaf. Home sweet home!

My significant other happens to work mostly from home these days. So we work side by side on the sofa, snuggled up in blankets, laptops on our laps and taking turns to get up and make the next round of hot drinks.

We’ve really gotten into spiced milk coffees lately. Dead simple and Oh. So. Good. I might write a little recipe post on it soon.

Today’s recipe left me all nostalgic and in a giddy Christmas mood. Tarte Flambée or Flammkuchen, as we call it in Germany, is one of my favourite German Christmas market foods.

The ‘German pizza’, that’s what my English friends like to call it, is originally from Alsace, a French region bordering Germany with unique French-German culture and food.

I just had to make a vegan version with cashew sour cream, red onions and smoked tofu bacon. London switched on it’s Christmas lights all over the city earlier this month which is basically a reminder to start dusting off all those winter recipes.

Bake until the base is crispy and share with your nearest and dearest. The recipe makes 4 medium sized tarte flambée. They taste even better with a glass of chilled white wine, maybe a Riesling to keep with the Alsace theme.

Vegan Tarte Flambée (Flammkuchen) Vegan Tarte Flambée (Flammkuchen) Vegan Tarte Flambée (Flammkuchen)

Vegan Tarte Flambée (aka Flammkuchen)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 cups flour
  • ½ cup water
  • 3 Tbsp olive oil
  • 1 tsp salt
  • ½ cup cashews, soaked or boiled
  • 1 cup soy cream
  • 1 Tbsp water
  • 2 garlic cloves
  • juice of ½ lemon
  • ¼ tsp salt
  • 1 large onion
  • 1 block smoked tofu
  • 1 Tbsp olive oil
Instructions
  1. Soak the cashews over night or boil them in water on the hob for 10 minutes.
  2. Drain them and put them in a blender or food-processor. Add the soy cream, water, peeled garlic cloves, lemon juice and salt and blend until smooth and creamy. Set aside for now.
  3. In a big mixing bowl mix the flour, water, oil and salt first using a fork, then your fingers.
  4. Knead the dough until thoroughly combined then separate the dough into 4 parts.
  5. Flour a clean, flat surface and roll out the dough.
  6. Slice the onion into thin rings and cut the tofu into small slices.
  7. In a separate, microwave-save bowl toss the onion rings and tofu slices in 1 Tbsp oil until all are covered. Pop the bowl in the microwave for 3 minutes on the highest heat setting.
  8. Meanwhile put the rolled out dough on 4 baking sheets with parchment paper and spread the cashew sour cream on top.
  9. Sprinkle the onion rings and tofu bacon on top and top off with some fresh cracked black pepper.
  10. Bake the four Flammkuchen in a pre-heated oven for 20 minutes at 180˚C. Enjoy!

Vegan Tarte Flambée (Flammkuchen) Vegan Tarte Flambée (Flammkuchen)

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