Tarte flambée with vegan cream, smoked tofu, mushrooms and onions

Ingredients for 3 servings:

• 450 g wheat flour type 1050
• 1 tsp salt
• 220 ml carbonated mineral water
• 200 g soy yogurt (yogurt alternative)
• 100 g soy cream (Soy Cream Cuisine) or other vegan cream
• 1 tsp psyllium husks
• e.g. salt and pepper
• Cumin powder
• Coriander powder
• some lime juice
• 1 stalk(s) leek
• 8 mushrooms
• 4 large onions or shallots
• 200 g smoked tofu

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

For the dough, knead the flour, salt, and water into a smooth dough. Set aside and let rest in a warm place for 30 minutes. Meanwhile, for the vegan cream, mix the soy yogurt, soy cream, and psyllium husks and season with salt, pepper, lime juice, cumin, and coriander. Clean and wash the vegetables and let them drain to prevent too much moisture from getting on the tarte flambée. Cut the leeks, onions, and mushrooms into rings or slices. Dice the smoked tofu. Preheat the oven to 250°C (top/bottom heat). Divide the dough into 3 portions and roll them out as thinly as possible (approx. 5 mm). Spoon the cream over the dough and then top with the vegetables. Bake the tarte flambée for about 15 minutes.