Vegan tarte flambée with pumpkin, leek and carrot

Ingredients for 1 servings:

• 1 package of vegan pizza dough (Lizza dough sheet, low carb, gluten-free)
• e.g. olive oil
• ½ small Hokkaido pumpkin(s)
• 1 small onion(s), red
• ½ stalk(s) leek
• 1 large carrot(s)
• 1 tsp salt
• ¼ tsp pepper
• 3 pinches nutmeg, freshly grated
• n. B. Oil
• 125 g soy quark (quark alternative)
• 1 tsp mustard
• e.g. salt and pepper
• e.g. nutmeg

Instructions

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

autumnally delicious, low carb, gluten-free

Wash the vegetables and remove the seeds from the pumpkin. Peel the onion and slice it into fine strips. Cut the remaining vegetables into 4-5 cm long pieces, or the pumpkin into small pieces, and coarsely grate them in a food processor or by hand. Heat the cooking oil in a pan and fry the vegetables for about 15 minutes, until tender. Season to taste with the spices. Preheat the oven to 200°C, pierce the dough with a fork, brush with olive oil, and pre-bake for 8 minutes. Meanwhile, mix the soy curd with the mustard and spices. Spread the pre-baked dough with the soy curd, add the vegetables, and bake for another 15 minutes.