This year I have re-discovered my love for pumpkins. My favourite option is simply baked pumpkin as a side dish to various savoury meals. If you get the right pumpkin, it just tastes so delicious!
Ever since I’ve seen this photo of a pumpkin based pizza I was thinking about trying something similar. Now I really love my tarte flambe. You can find a classic version with a yeast-based dough here.
But I wanted to try something yeast-free. The big advantage of baking without yeast: you need much less time. Letting the dough rise a couple of times is not needed.
After I tried this idea for the first time, I found while the crust corners were delicious, the dough itself was a little too fudgy, especially in the center. The next time I rolled it out much flatter, making 2 round tarts instead of one large tray. And that is the trick! It ends up being quite a crispy and very thin crust. But to be honest, that’s what I always loved about pizza. Especially when it’s vegan it seems to be more crispy.
If you prefer a little more doughy crust, maybe check out this recipe here. It is yeast-free as well.
I topped this vegan tarte flambee with the same smoky cashew cream that I used in the original. And I topped it with red onion and thinly sliced leek. Once baked, I added chopped spring onion and a few edible flowers and greens from my garden. Delicious! 🙂
Pumpkin Tarte Flambee (Vegan, Gluten-free, Yeast-free)
Equipment
- powerful blender
Ingredients
For the crust:
- 300 g cooked pumpkin
- 80 g rice flour
- 80 g buckwheat flour
- 1 tablespoon psyllium fiber husk
- 2 pinches salt
- some rice flour for dusting
For the “sour cream”:
- 3/4 cup 105g cashews or macadamias
- 1 tablespoon rice flour
- 1/2 teaspoon salt
- 3 tablespoon apple cider vinegar
- 20 drops liquid smoke
- 2-3 cloves of garlic
- 3/4 cup 190ml water
- Some finely chopped red onion and leek for topping
Instructions
- Preheat oven to 200°C (top/-bottom heat). Mash the pumpkin in a bowl. Add rice flour, buckwheat flour, psyllium husk and salt. Mix well. Let rest in fridge for approx. 20 minutes.
- In the meantime prepare the “sour cream” by blending all ingredients in a powerful blender until smooth.
- Line a baking tray, divide the dough into two. Scoop the dough onto the baking tray. Sprinkle generously with rice flour and press it evenly into a round, thin shape. Add more rice flour should it get too sticky. Make sure to press it quite flat in the center and leave a little crust border on the outside.
- Pour the “sour cream” evenly onto each tart. Then add toppings of your choice. I love the leek and red onion option, but other veges work as well.
- Place in oven and bake for approx. 20 minutes or until the top starts to run golden.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
