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!

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Pumpkin Tarte Flambee (Vegan, Gluten-free, Yeast-free)

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!

Course Baking Savoury, Flammekueche

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Keyword Flammekueche, Pumpkin, Tarte Flambee, yeast-free

Servings 1 tarte flambee (2 x 24 cm)

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

Enjoy!

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.

The topping can be varied as you wish. I have since tried one with green peppers and the next one will be with mushrooms and broccoli. Yum!

As always, this recipe for pizza without tomato is vegan, gluten-free and without added oil. I have used macadamias (mostly because I happen to have a local macadamia grower around the corner which allows for packaging free and carbon free nut supplies, yay!). Cashews will work just as good.

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Tarte Flambée / Pizza Without Tomato (Vegan, Vegetarian, Gluten-free, No Added Oil)

As always, this recipe for pizza without tomato is vegan, gluten-free and without added oil. I have used macadamias (mostly because I happen to have a local macadamia grower around the corner which allows for packaging free and carbon free nut supplies, yay!). Cashews will work just as good.

Course Baking Savoury, Tarte Flambée

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Keyword No added Oil, Pizza, Tarte Flambee, Without Tomato

Servings 1 Tarte Flambée

Equipment

• high-speed blender

Ingredients

For the dough:

• 175 g buckwheat flour
• 180 g rice flour
• 1 tablespoon psyllium fiber husk or freshly ground flax seed
• 1 teaspoon salt
• 250 ml warm water
• 1 teaspoon coconut sugar
• 1 1/2 teaspoon active dried yeast
• 60 ml warm water (possibly 1 to 2 tablespoon more if needed)
• some rice flour for dusting of the dough

For the macadamia cream:

• 105 g macadamias
• 1 tablespoon rice flour
• 1/2 teaspoon salt
• 3 tablespoon apple cider vinegar
• 20 drops liquid smoke
• 2-3 cloves of garlic
• 190 ml water
• 1 teaspoon dried basil to be added later
• Toppings of your choice

Instructions

• Stir the sugar and dried yeast into 1 cup of warm water. Set aside until the mixture turns foamy on top.
• In the meantime, mix the dry ingredients for the dough in a bowl. Once the yeast mixture is foamy, add it to the bowl with another 1/4 cup of warm water. Stir to combine. It should be a fairly thick dough. Add 1 or 2 tablespoons of water if needed.
• Cover the bowl with a damp, clean tea towel and place it in a warm, drought-free spot for about 45 minutes. The dough should rise a little.
• Once the dough has risen, preheat the oven to 220°C (top-/bottom heat). Line the baking tray with baking paper.
• Scoop the dough onto the baking tray. Sprinkle generously with rice flour. Then press the dough with your hands to spread it evenly over the baking tray. Should it get sticky, sprinkle some more rice flour onto the sticky spot. Then place it in warm spot, cover it with the damp towel and let rise for another 15 minutes or so.
• In the meantime prepare the macadamia cream, by blending all ingredients but the dried basil in a high-speed blender until smooth. Also prepare the toppings of your choice.
• Once the dough on the tray has risen, pour the macadamia cream over it. Then sprinkle it with the dried basil before you spread it out evenly with a spatula or spoon.
• Add toppings of your choice. Press them gently into the cream a little. Place in oven and bake for approx. 15 minutes or until the cream starts to turn golden brown.

Notes

Enjoy!

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.

Tart Flambee usually has a thin and crispy base and is traditionally topped with sour cream, onion and bacon. Turns out you can make this dish without using sour cream or bacon.

This version is also yeast-free. I have used cashews to create an alternative for the sour cream. And I added a few drops of liquid smoke to imitate the bacon flavour. I really love it!

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Tarte Flambée (Vegan, Vegetarian, Gluten-free, Yeast-free)

Tart Flambee usually has a thin and crispy base and is traditionally topped with sour cream, onion and bacon. Turns out you can make this vegan and gluten-free dish without using sour cream or bacon.

Course Main, Tarte Flambée

Cuisine French

Diet Gluten Free, Vegan

Keyword cake, Cashew, dairy-free, Onion, Tarte Flambee, yeast-free

Servings 1 Tarte Flambée

Equipment

• 21cm spring form

Ingredients

For the base:

• 35 g buckwheat flour
• 35 g rice flour
• 1/4 teaspoon baking powder
• 1 teaspoon psyllium fiber husk
• 1/3 cup water

For the topping:

• 70 g cashews (soak them in filtered water for at least 4 hours, then rinse and drain them)
• 1/3 cup water
• 2 tablespoon apple cider vinegar
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 15 drops liquid smoke
• 1/2 red onion

Instructions

• Preheat the oven to 200°C (top-/ bottom heat). Line the spring form with some baking paper.
• For the base, mix the dry ingredients in a bowl. Add water and mix well.
• Using a spoon, spread the dough for the base in the spring form evenly. Place in the oven and bake for approx. 12 minutes.
• In the meantime blend the ingredients for the topping, except the onion, to a fine cream. Chop the onion into fine strips.
• Take the pre-baked base out of the oven. Pour the sour cashew cream over it and place the chopped onion on top, gently pressing them into the cream.
• Bake in the oven for another 10 minutes, or until the top is golden brown.

Notes

Enjoy!

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.