Barbecued tarte flambee recipe


  • Yield: 4 tarts


For the Tart Base
  • 1 sachet (7 g) dried yeast
  • 500 g white spelt flour + 4 tbsp for the work surface
  • 4 tbsp rapeseed oil
  • 2 tsp salt
For the Sauce
  • 200 g smoked tofu
  • 2 cloves garlic
  • 100 g vegan yoghurt
  • 4 tbsp lemon juice
  • 1 tbsp yeast flakes
  • 2 tsp rosemary
  • ½ tsp chilli flakes
  • 2 tsp salt
  • 200 g red kuri squash
  • 1 red onion
  • 50 g smoked tofu
  • 1 tsp rosemary
How to Make It
  1. Stir the yeast into 320 ml warm water and set aside until the yeast has dissolved. Mix the flour and salt, and then add the liquids. Stir with a wooden spoon to obtain a smooth batter.
  2. Knead the dough by hand for 10 minutes over a floured work surface. Put the dough into a bowl, cover and leave in a warm place for 1 hour until it has doubled in size.
  3. For the sauce, combine all the ingredients in a blender and process until smooth.
  4. Cut the squash into thin wedges and the onion into fine rings. Dice the tofu. Preheat the pizza stone.
  5. Divide the dough into four uniform pieces and roll them out. Spread the sauce over the tart bases and cover with the squash, onion and tofu. Top with rosemary. Bake for 8-10 minutes with the lid closed.

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