Tarte flambée with leek and walnuts

Ingredients for 5 servings:

• 500 g spelt flour
• 20 g fresh yeast (half a cube)
• 300 ml water
• 5 tbsp rapeseed oil
• 3 leeks (approx. 750 g)
• 300 ml soy cream (Soy Cream Cuisine)
• 1 tsp apple cider vinegar
• 2 m.-sized pear(s)
• 6 tbsp walnuts, chopped
• some salt and pepper
• some sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

vegetarian and vegan

Mix the spelt flour with 10 g of salt and 2 tablespoons of rapeseed oil. Dissolve the yeast in the lukewarm water. Add the yeast water to the flour and knead the dough for about 5 minutes. Then let it rest for about 30 minutes. Then shape the dough into 5 even balls and roll each one out to a size of about 26 cm. Trim the leek and cut it into thin rings. Heat 3 tablespoons of oil in a large pan and sauté the leek with a teaspoon of sugar for about 5 minutes. Remove from the heat and mix the soy cream with the leek. Add the apple cider vinegar and season well with salt and pepper. Quarter the pears and cut them into thin slices. Spread the leek mixture over the dough bases and arrange the pear slices on top. Sprinkle with the chopped walnuts. Bake in a preheated oven at 220 °C for 15 to 20 minutes. Variations: If you like, you can mix 1 tablespoon of almond butter with a little water, nutritional yeast, and a pinch of yeast for each tarte flambée and sprinkle a few dollops of it on top. If you don’t want it vegan, you can also sprinkle the tarte flambée with a thin layer of grated cheese.