Vegan Flammkuchen Alsatian style
Every season has its own dish that we look forward to months in advance: In winter, we could eat dumplings and goulash every day; in spring, it's asparagus and hollandaise sauce until we can't stand the sight of it anymore; and in summer, our all-time favorite potato salad at every barbecue or picnic.
- 1 vegan tarte flambée dough (spelt tarte flambée dough from Tante Fanny)
- 150g vegan Cream of whipped cream
- 0.5 lemon (juice)
- 1 pinch of nutmeg
- 1 large onion
- 150g smoked tofu (or vegan bacon)
- 2 tbsp soy sauce
- Vegetable oil for frying
- Chives for serving
- Salt
- Pfeffer
- Preheat the oven to 220°C (top and bottom heat). Place a baking tray in the oven to preheat as well.
- Season vegan crème fraîche with lemon juice, a pinch of nutmeg, salt and pepper.
- Peel the large onion, halve it, and slice it (you can slice more onions if you like). Cut the smoked tofu into thin strips.
- Heat vegetable oil in a pan and fry the smoked tofu strips over high heat for about 2-3 minutes. Then add soy sauce and continue frying for another 1-2 minutes.
- Roll out the vegan spelt tarte flambée dough with the baking paper, spread with the seasoned crème fraîche, and top with onion slices and smoked tofu. Bake at 220°C for about 15 minutes on a preheated baking sheet.
- Meanwhile, wash the chives and cut them into fine rolls. Remove the tarte flambée from the oven, sprinkle with chives, season again with salt and pepper if desired, and serve immediately.
And even though tarte flambée is incredibly simple to prepare, you can vary it depending on the season and your taste. Whether with pumpkin, apple slices, or pesto – the possibilities are endless. Today, however, we're showing you the absolute classic among tarte flambées: Alsatian style! Traditionally, it's topped with bacon, onions, and crème fraîche. We're simply swapping the bacon for smoked tofu and, of course, using plant-based crème fraîche. If you can't find this in the supermarket, we have a recipe for you to make your own that works just as well. And if you also have a bottle of vegan Federweißer (new wine) in the fridge, then autumn has officially begun.
Incidentally, the dish's name comes from the fact that in earlier times, when ovens with thermometers were only a dream, a thin cake would be placed in the oven to better gauge the temperature. This thin cake was baked over the flames, and over time, the name Flammkuchen (Flammkuchen) arose. Only when the Flammkuchen was crispy and the oven temperature was perfect were the bread loaves placed inside. (Source)
Speaking of bases! We prepared our vegan Alsatian-style tarte flambée using Tante Fanny's spelt tarte flambée dough, which conveniently only needs to be rolled out and even comes pre-packaged with baking paper. The dough is made from 100% spelt flour, is palm oil-free, and is suitable for both savory and sweet dishes. Tante Fanny, by the way, has a fantastic range of vegan doughs. From pizza, strudel, and yufka dough to croissant and Danish pastry dough, you'll find the perfect dough for every recipe when you need something quick. And what's especially handy: on their website, you can easily find out where to buy each dough near you.
