Fruits & Veggies Monday/Elsässer tarte flambée 🥦 🍄 🍅 🥕

Hello dear fruits and veggie friends!

It's a bit like pizza, like a tarte flambé. And then not at all. They are both occupied, well. But that's about the same thing. Such a tarte flambée is only a fraction of a pizza, even in the thickness of the dough, and even on the surface the two at most share the garlic, which pimps both classic tarte flambee and pizzas. Flammkuchen is therefore definitely not an invention that has been devised in France as a counterpart to the Italian specialty.

But where does the tarte come from? Who came up with the idea of baking a classic bread dough so thinly? Of course, as is so often the case: practical chefs who knew how to handle the kitchen properly. In its most traditional version, the tarte flambée protected the bread from burning. Before the loaves were allowed to go into the wood oven, the tarte had to test whether the temperature was right. The tarte flambée is the cupbear of the bread, if you will.

If the wafer-thin rolled-out dough burned, patience was required so that the oven could cool down a bit before the bread was allowed to come on. So not much dough was lost and the bread was always baked at the right temperatures. Hence the name: flame cake. Because at the time when the tarte flambée acted as a pre-tester, the flames in the oven also usually blazed.

The recipe also results from the logic of history. The dough of the tarte flambée was naturally the one from which the bread was made. Often flour, water and oil in Generalunion. Sometimes also mixed bread dough with the essential pinch of salt, as can often be seen in the German home of the flame cake.

In contrast to the various dough options, there is a very clear classic in the topping: the version with sour cream, onions and bacon. Add a hint of salt and pepper and the perfect starter for a successful evening is ready.

The imagination knows no limits. Neither in the selection of products that can be found on the tarte flambé, nor in the demarcation between the sweet and savory world. Such a tarte flambée in its sweet version with apple and cinnamon has a lot to offer in terms of enjoyment.

and now to my vegan selection!

Ingredients for the topping

• 200 g red and yellow onions
• 1-2 red peppers
• 100 g tofu, smoked
• 200 g sour cream vegan
• 2 tablespoons of olive oil
• salt
• pepper

Ingredients for the dough

• 250 g flour
• 125 ml water, lukewarm
• 1 tsp salt
• 15 g of yeast

Preparation of dough

Sieve the flour into a bowl and press a hollow in the middle. Dissolve the yeast in the lukewarm water and pour it into the hollow. Knead the ingredients with a food processor or by hand to a smooth dough.

Put the dough in a bowl, cover with cling film and let it rest in a warm place for 30 minutes, it should have doubled in volume.

In the meantime, prepare the topping:

Peel the onion, cut in half and cut into fine strips. Core the peppers and cut them into small strips. Cut the tofu into small cubes or strips.

Braise the onion and bell pepper in 2 tablespoons of olive oil for 3 minutes and then let them cool on a plate.

Halve the dough and roll out thinly on baking paper.

Place the baking paper with the dough on a baking sheet, brush with half the amount of sour cream.

Spread half of the steamed vegetables on top. Put half the tofu on top and season with salt and pepper.
Do the same for the second half of the dough.

Preheat the oven to 220 ° C and bake for about 10-15 minutes.

Big thanks to @lenasveganliving, @plantstoplanks, @naturalmedicine, @vegansofsteemit and @barbara-orenya!