Vegan tarte flambée

Ingredients for 2 servings:

• 250 g flour
• 1 tbsp olive oil
• 100 ml water
• 300 ml coconut milk, preferably fat-free
• 200 g shallot(s)
• 200 g cherry tomatoes
• 100 g smoked tofu
• 1 bunch of parsley
• Balsamic vinegar
• salt and pepper
• Sugar
• Thyme
• rosemary

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Mix 200g flour, 1 teaspoon salt, thyme, and rosemary. Add the oil and gradually mix everything with the water. Knead the dough well, adding more flour until it is no longer sticky. Let the dough rest for about 1 hour. Gently heat the coconut milk until it is completely liquid. Add about 2 tablespoons of balsamic vinegar and a pinch of sugar, season with salt, pepper, thyme, and rosemary, and mix well. Thicken with a little flour until the desired consistency is reached. Dice the shallots and tofu. Quarter the tomatoes. Finely chop the parsley. Preheat the oven to 200°C (top/bottom heat). Spread the dough very thinly on a baking sheet lined with baking paper, preferably by hand. Spread about 2/3 of the sauce over the dough. Scatter the shallots evenly over it. Do the same with the tofu, followed by the tomatoes. Cover everything with a little sauce. Bake the tarte flambée for about 15 minutes. Then sprinkle the finely chopped parsley on top and then spread the rest of the sauce on top and bake for another 5 minutes. Notes: The fattier the coconut milk, the better, because you then don’t need as much flour to thicken it. In the supermarket, the proportion usually varies between 17 and 23%. The baking time varies depending on how thin the batter is. For a non-vegan version, the tofu can be replaced with bacon from the butcher. You can vary the seasoning if you like: In winter, I like to add a little nutmeg and cinnamon to the batter and a little broth to the sauce for a heartier texture. In summer, a little curry to the sauce and, if desired, basil to the batter go well.