Vegan pumpkin and mushroom tarte flambée

Ingredients for 4 servings:

• 500 g flour
• ½ tsp salt
• ½ tsp pepper
• 1 tsp sugar
• 300 ml water, lukewarm
• 200 ml Creme Vega
• 400 g Hokkaido pumpkin(s)
• 220 g mushrooms
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

egg-free, lactose-free and easy

For the dough, sift the flour and mix with the spices and sugar. Then add the lukewarm water, knead everything well and form the dough into a ball. Cover and let the dough rise in a warm place for 2-3 hours. Knead again and form into four balls. Preheat the oven to 250°C (top/bottom heat). Roll out each dough ball into a flatbread about 2 mm thick. Season the crème fraîche with salt and pepper and spread it on the flatbread. Hollow out the pumpkin and cut into thin wedges (do not peel! The skin will become very soft during baking), slice the mushrooms and spread both on the flatbread. Bake the tarte flambée on a baking tray lined with baking paper for about 15 minutes.