Vegan tarte flambée à la Provence

Ingredients for 2 servings:

• 1 pack of tarte flambée dough (refrigerated section)
• 1 cup of soy cream fraîche (crème fraîche alternative), e.g. B. Cream vega, 150 g
• 1 zucchini
• 1 bell pepper(s), red
• 5 tomatoes, dried in oil
• 6 olives
• ¼ stalk(s) leek
• 1 tsp rosemary
• 1 tsp thyme
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp balsamic vinegar
• 4 tbsp herb oil from the pickled tomatoes or other
• 1 tbsp soy sauce
• 1 bunch arugula

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 45 minutes

Make a marinade from rosemary, thyme, salt, pepper, vinegar, oil, and soy sauce. Finely chop or dice the zucchini, bell peppers, tomatoes, leeks, and olives and mix with the marinade. Let it marinate overnight in the refrigerator, stirring two or three times. Lightly season the crème fraîche with the spices. Preheat the oven to 220°C (425°F). Drain the vegetables in a sieve for about 5-10 minutes. Meanwhile, prepare the tarte flambée dough on a baking sheet. Roll it out (I always enlarge it with a rolling pin) and place it on a baking sheet lined with parchment paper (there is some under the dough, but it’s cut so close that the sheet gets smeared when I add the topping). Spread with crème fraîche and top with the vegetable mixture. Bake in the hot oven on the middle rack for about 14 minutes, until the dough is slightly crispy on the bottom. Divide the dough into portions and top with arugula. Tip: I like to drizzle balsamic vinegar on top. We are absolutely thrilled with my own vegan creation.