Nothing could make the beginning of autumn more bearable than a portion of crispy tarte flambée with a glass of federweisser (= fermenting new wine). Tarte flambée originally comes from Alsace and in the classic version the wafer thin dough is topped with sour cream, onions and bacon. Of course we cook vegan tarte flambée. It not only tastes fantastic but it is also done in less than 30 minutes. It is based on a super easy dough made from flour, water, oil and salt, which does not have to rise or rest for a long time. Even the vegan alternative to sour cream is quickly homemade with only 3 ingredients. And instead of bacon we use smoked tofu.

In order to not get bored with the classic Alsatian tarte flambée too fast, we also have 2 great alternative toppings for you. The version with pumpkin, pear and rosemary tastes even more like autumn than the original, while the fresh, mediterranean version scores with dried tomatoes, olives and spring onions. Basically you can put everything your kitchen offers on a tarte flambée as long as it tastes good for you. Be creative!

VEGAN TARTE FLAMBÉE

Ingredients for 3 tarte flambées (about  1,00 – 1,50 Euros each):

DOUGH

• 300 g flour (+ some more to roll out the dough)
• 175 ml water
• 2 tbsp vegetable oil
• 1 tsp salt

VEGAN SOUR CREAM

• 250 g soya yogurt
• 75 ml vegan cream
• 2 tbsp apple vinegar
• salt

TOPPINGS FOR 3 ALSATIAN TARTE FLAMBÉE

• 3 onions
• 100 g smoked tofu
• salt + pepper

TOPPINGS FOR 3 PUMPKIN-PEAR-TARTE FLAMBÉE

• about 1/2 hokkaido pumpkin
• 2 pears
• 1-2 twigs rosemary
• salt + pepper

TOPPINGS FOR 3 MEDITERRANEAN TARTE FLAMBÉE

• about 9-12 dried tomatoes
• about 12-15 black olives
• 3 spring onions
• salt + pepper

Preparations
1. Put the ingredients for the dough in a bowl and knead well. Let the dough rest until you’ve prepared the other ingredients. Heat the oven (with a baking sheet in it) to a full whack with top and bottom heat.

2. Mix soya yogurt, vegan cream and apple vinegar and season with a good amount of salt.

3. Now prepare the ingredients for topping the tarte flambées:

• Alsatian Tarte Flambée: Peel, halve and slice the onions as thin as possible. Cut the smoked tofu into small cubes or thin stripes.
• Pumpkin-Pear-Tarte Flambée: Halve, deseed and slice the pumpkin as thin as possible. Halve, deseed and slice the pear a little bit thicker than the pumpkin. Strip off the needles from the rosemary sprigs.
• Mediterranean Tarte Flambée: Halve the dried tomatoes and cut into stripes. Finely slice the olives. Finely slice the spring onions as well.

4. Divide the dough into three balls and roll each one out thinly on a baking parchment with the help of some flour. Spread the vegan sour cream on the dough and top with ingredients of choice. Season with salt and pepper and bake on the bottom rack until crispy. This takes usually only about 7-8 minutes.