Tarte Flambée with Smoked Tofu
Ingredients
Dough (readymade dough optionally)
250
g
wheat flour (type 550)
0.5
ts
salt
2
tb
olive oil
150
ml
water
Covering
200
g
smoked tofu
2
medium-sized red onions
1
large pear
100
g
walnuts
2
tb
olive oil
Some
salt and pepper to taste
a few sprigs of thyme or dried thyme
Vegan cream (optional purchase)
150
g
cashew nuts (previously soaked for at least 4 hours or overnight)
1
tb
yeast flakes
1
ts
lemon juice
0.5
ts
salt
100
ml
water (or as much as necessary to obtain a smooth cream)
Preparation
1. Knead the flour, salt, olive oil and water in a bowl to form a smooth dough. If the dough is too sticky, add a little more flour. Cover the dough and leave to rest for 30 minutes.
2. Drain the soaked cashew nuts and blend together with the yeast flakes, lemon juice, salt and water in a blender until smooth. Add a little more water if necessary. The cream should be smooth but not too runny.
3. Cut the smoked tofu into thin slices or cubes. Peel the red onions and cut into thin rings. Wash and core the pear and slice thinly. Roughly chop the walnuts.
4. Preheat the oven to 220°C (top/bottom heat).
5. Roll out the dough thinly on a floured work surface and place on a baking tray lined with baking paper.
6. Spread the vegan cream evenly over the pastry. Put the smoked tofu, red onion rings, pear slices and walnuts on top. Drizzle with a little olive oil and season with salt, pepper and thyme to taste.
7. Bake the tarte flambée in the preheated oven for about 15-20 minutes until the edges are golden brown and crispy. Remove the finished tarte flambée from the oven, leave to cool briefly and garnish with fresh thyme leaves if desired.
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