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)
- powerful blender
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
- 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.