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
Servings 1 tarte flambee (2 x 24 cm)
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.
Keyword Flammekueche, Pumpkin, Tarte Flambee, yeast-free