Tarte Flambee
Ingredients:
Tarte flambée dough:
- 220g flour
- 3 tbsp olive oil
- 115ml lukewarm water
- 1/2 Teaspoon salt
Sauce:
- 175g whipped cream like mascarpone
- 120g Whipped cream vegan Greek natural
– 65ml water
- 1 tbsp lemon juice
- 1 heaped teaspoon of tomato puree
- 1/2 Teaspoon salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 1 tsp sweet paprika
Covering:
- 80g Schlagfix vegan Greek chilli
– 100g
- 1 onion
- 1 pepper
- 50g chilli peppers
- 10 Olives
Preparation:
To start, preheat the oven to 220 °C hot air.
Weigh all the ingredients for the tarte flambée dough and knead until a homogeneous dough is formed. The dough can be placed in the fridge for half an hour.
In the meantime, prepare the sauce for the tarte flambée. To do this, mix the mascarpone with the natural vegan Greek cheese, water, lemon juice, tomato puree and spices until a homogeneous sauce is formed. Then halve the cherry tomatoes and olives. The chillies, peppers and onion are also cut into strips or half rings.
Once the topping has been prepared, the dough can be rolled out using a rolling pin. Then spread the tarte flambée cream generously over the dough. Finally, spread the prepared topping over the tarte flambée. You can vary the topping for each tarte flambée.
The tarte flambée can now be baked for 10 minutes. During this time, cut the vegan Greek chilli into cubes. After the 10-minute baking time, the veta cubes are spread over the tarte flambée & placed back in the oven for another 3 minutes. The Greek interpretation of the French speciality can then be enjoyed.