John Myers
Ingredients for 1 servings:
- 80 g buckwheat flour
- 1 pinch of salt
- 50 ml water
- 1 ½ tbsp coconut yogurt (yogurt alternative)
- ½ onion(s), small
- 1 mushroom
- 30 g eggplant(s)
- e.g. chives
- n. B. Caraway
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
gluten-free
Preheat the oven to 200°C (top and bottom heat). Combine the dough ingredients and roll out thinly. Add a little more water if it’s too stiff. Slice the onion into rings, slice the mushrooms, and finely dice the eggplant. Spread the yogurt over the dough, along with the previously chopped vegetables. Season with caraway seeds. Bake the tarte flambée for 20 minutes. After baking, scatter the chives over the tarte flambée. You could certainly use soy yogurt instead of coconut yogurt, but I haven’t tried it yet.
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