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A few pieces pf colourful tarte flambée and some radishes on a cutting board

Thin and Crispy Tarte Flambée

Lovely summer recipe that is easy to make and great for entertaining.
Course Main Course
Cuisine vegan, vegetarian
Servings 4

Ingredients
  

For the crust

  • 250 g all-purpose flour (2 cups)
  • 4 g salt (1 leveled tsp)
  • 1 tbsp soy yoghurt, unsweetened
  • 1 tbsp olive oil
  • 120 ml water (½ cup)

For the crème fraîche

  • 250 g soy yoghurt, unsweetened (1 cup)
  • 1 tbsp parsley or chives, finely chopped
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • ½ tsp salt, or more to taste
  • pepper, to taste

For the topping

  • 1 medium red onion, thinly sliced
  • white part of a thinly sliced leek
  • a couple of thinly sliced radishes

Instructions
 

  • To make the dough, combine flour and salt.
  • Add remaining ingredients and knead until the dough is firm and elastic, about 10 minutes.
  • Cover and let the dough rest for 30 minutes, or refrigerate until ready to use.
  • To make the crème fraîche, place all ingredients in a bowl and stir until combined.
  • To make the flammkuchen, place a baking sheet in the oven and preheat the oven to 250°C (480°F).
  • Divide the dough into four equally sized pieces and place each piece on a sheet of parchment paper.
  • Roll out as thin as possible. Let the dough rest and relax for a minute or two from time to time, so that rolling is easier.
  • Thinly spread with crème fraîche and top with vegetables.
  • Carefully remove the hot baking sheet from the oven and slide the sheet of parchment paper with the flammkuchen on the baking sheet.
  • Bake for about 8-10 minutes or until the edges are crispy.
  • Repeat with the other three pieces of dough and serve immediately.