Nothing gets you in the mood for autumn more than a tarte flambée with pumpkin topping.
The following recipe will succeed in no time at all.
It's drizzly and drizzly outside, so you have to make yourself comfortable inside: preferably with delicacies in the comfortably warm kitchen.
In addition to stews and the like, the tarte flambée is a real autumn classic - especially when it is topped with pumpkin.
You can find the right recipe for which you don't even need 30 minutes here.
You will see that it contains vegan ingredients and vegans will taste it accordingly.
However, if you don't insist, you can simply substitute the ingredients by using cream cheese and milk feta.
Irrespective of this, below you will also find tips for the perfect tarte flambée, so that it becomes nice and crispy, and which fruit and vegetables you can also use for the recipe.
Recipe for pumpkin tarte flambée: the ingredients
Preparation time: | 10 mins |
Preparation time: | 10 minutes + approx. 10 minutes baking time |
Servings: | 4 |
Flammkuchenteig:
125 g wheat flour type 405 or spelled flour type 630 + a little more for dusting if necessary
½ tsp baking powder
½ tsp salt
60ml of water
2 tsp olive oil
topping:
100 g vegan cream cheese (plain or herb cream cheese)
125 g Hokkaido pumpkin, deseeded and very thinly sliced
1 small red onion, thinly sliced
50 g tofu feta, crumbled (see info box*, or smoked tofu)
Salt
ground black pepper
1 tsp olive oil
1-2 tbsp pumpkin seeds
For garnish:
2 figs, sliced (or other fruit like apples, pears, grapes)
parsley (or other fresh herbs like thyme, oregano, rosemary)
*Homemade tofu feta:
Dice 200-250 g of firm tofu and place in a screw-top jar.
Mix 120-140 ml olive oil with 1 tbsp. dried basil, 1 tbsp. dried oregano, 1 tsp. dried thyme, 1-2 chopped garlic cloves, 1 ½ tsp. sea salt, ½-1 tsp Close the jar, shake and leave in the fridge at least overnight (the longer, the more aromatic).
Keeps for at least 1 week in the refrigerator, preferably in a less cool area so that the oil does not set.
Hardly anyone knows these microwave tricks – but they are really practical
Hardly anyone knows these microwave tricks – but they are really practical
Pumpkin tarte flambée: the best fall recipe
Tarte flambée dough :
Preheat the oven to 200 °C top/bottom heat, put in a baking tray.
In a bowl mix flour, baking powder and salt together.
Then add water and oil and mix with a wooden spoon until the dough clumps together.
Then continue kneading with your hands until you have a smooth dough and form it into a ball.
Using a rolling pin, roll out the dough on a piece of parchment paper (or a lightly floured work surface) into a large oval.
Then place the pastry base on the hot baking sheet in the oven.
Topping:
Spread the vegan cream cheese on the dough, leaving a small border free, and top thinly with pumpkin and onion slices.
Then crumble the tofu feta over it, season with salt and pepper and drizzle with oil.
Finally, sprinkle with pumpkin seeds and bake the tarte flambée in the preheated oven for about 10 minutes until crispy.
Then take it out of the oven and let it cool down a bit.
Top with fig slices and sprinkle with parsley.
Serve and enjoy immediately.
Tips for the perfect pumpkin tarte flambée
The skin of the Hokkaido pumpkin is edible.
If you use a different variety, you may have to peel the squash.
You can change the vegetables and fruits as you like.
The dough should be rolled out as thinly as possible, otherwise it won't be really crispy.
The pumpkin and onion should also be sliced as thinly as possible.
You can also make this recipe using dry yeast instead of baking powder.
In this case, knead the dough for at least 5 minutes, then cover and let it rest for 30 minutes before rolling it out.
You can find this and many other delicious recipes in the cookbook “Vegan Food Love – Favorite Recipes for Every Day” by Bianca Zapatka:
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"Vegan Food Love - Favorite Recipes for Every Day" by Bianca Zapatka.
© Becker Joest Volk Verlag
Vegan recipes to fall in love with
ISBN 978-3-95453-273-5, EUR 30.00 (D), EUR 30.90 (A)
approx. 240 pages, format 21 × 27 cm, approx. 90 photos, with many step-by-step photos, bound
Text and photography: Bianca Zapatka
Released September 23, 2022
