Autumnal tarte flambée with Hokkaido pumpkin and mushrooms

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 160 ml oat milk (oat drink)
• ½ tsp salt
• 15 g dry yeast
• ½ Hokkaido pumpkin(s)
• 2 shallots
• 150 g mushrooms, brown
• 1 handful of pumpkin seeds
• 200 ml Soy Cream Cuisine, e.g. from Alnatura
• 1 bunch of chives
• 2 tbsp olive oil
• 1 shot of white wine, vegan
• 100 ml homemade vegetable broth
• 1 small rosemary sprig(s)
• 1 small thyme sprig(s)
• Nutmeg, freshly grated
• Salt
• Fleur de Sel

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

vegan, vegetarian

Mix the flour and salt. Dissolve the dried yeast in the warm oat milk. Knead all ingredients into a smooth dough. Let the dough rise in the oven at exactly 45 degrees Celsius for 1 hour and 30 minutes. In the meantime, clean the pumpkin (leave the skin on), remove the seeds, and cut into small pieces. Clean the shallots and slice them into rings. Heat the olive oil in a saucepan and sauté the onions until translucent. Add the pumpkin, rosemary, and thyme and season with salt. When everything is nice and hot, deglaze with the white wine and stock. Cook the pumpkin over low heat until half cooked. Then place it in a sieve and collect the liquid, then let both cool. Discard the rosemary and thyme. Clean and slice the mushrooms. For the glaze, mix the liquid with the soy cream. Make sure it’s not too watery; use a little less liquid if necessary. Season to taste with salt and nutmeg. After the rising time, roll out the dough on a baking sheet lined with parchment paper and spread the pumpkin on it. Spread the topping evenly over the dough. Then top with the mushrooms and pumpkin seeds. Bake the tarte flambée in a preheated oven on the middle rack at 230°C (top/bottom heat) for about 10 minutes. Then bake for about 7 minutes at 250°C (480°F). The tarte flambée is ready when the edges of the dough are nicely browned and the topping is not yet dry in the center. Sprinkle with chives and fleur de sel before serving. Serve with the white wine used to deglaze the pan.