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Ally's vegan tarte flambée

updated

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Ingredients for 4 servings:

  • 2 packs of puff pastry, vegan
  • 500 ml soy cream (Soy Cream Cuisine) or oat cream
  • 3 tbsp, heaped flour
  • 1 bunch of spring onions
  • ½ jar of dried tomatoes in oil
  • e.g. chives or parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C. Slice the spring onions. Mix with the soy cream, 3 heaped tablespoons of flour, salt, pepper, and herbs to taste. Thinly slice the sun-dried tomatoes. Roll out the puff pastry on baking paper and form edges. Spread the mixture over the pastry. Then arrange the sun-dried tomatoes on top. Brush the edges with oil from the tomatoes. Place in the oven at 200°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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