Tarte Flambée

Preparation: 50 mins
Baking: 15 mins
For 2 servings



    • 250 g wheat flour (type 405)
    • 170 ml water (lukewarm)
    • 1 tbsp. olive oil
    • 5 g fresh yeast
    • Salt, sugar


    • 150 g silk tofu
    • 50 g vegan crème fraîche
    • 1/2 tbsp white wine vinegar
    • 150 g smoked tofu
    • 2 red onions
    • Thyme
    • Salt, pepper


    • In a bowl, mix all the ingredients for the dough with a pinch of salt and sugar. Knead for 10 minutes into a smooth dough.
    • Form two balls from the dough. Cover them and let them rise in a warm place for 30 minutes.
    • Preheat the oven to 250°C.
    • Mix the silken tofu, vegan crème fraîche, white wine vinegar, a pinch of salt and pepper to a uniform cream.
    • Chop the smoked tofu into small cubes. Cut the onions into rings.
    • Saute the onions with a bit of olive oil in a pan over low heat for 5 minutes until translucent. Then remove from the heat.
    • Roll out the two pieces of dough as thinly as possible on a well-floured surface with a rolling pin. Then spread evenly with the cream. Sprinkle smoked tofu, onions and thyme over the dough.
    • Bake in the oven for 12 - 15 minutes.

About this recipe

This paper-thin, vegan tarte flambée in Alsatian style is topped with red onions, smoked tofu and a pinch of thyme. It also becomes crispy and savoury in its own oven.

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