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.
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! :)