Vegan tarte flambée with wild garlic and dried tomatoes

Ingredients for 2 servings:

• 250 g wheat flour type 550
• 21 g yeast, fresh
• 150 ml water, lukewarm
• 1 tsp salt
• 1 pinch(s) sugar
• 2 tbsp olive oil
• 150 ml soy cream (Soy Cream Cuisine) or oat cream
• 2 tbsp flour
• 1 tbsp olive oil
• salt and pepper
• 1 bunch of spring onions
• some tomatoes, dried
• 1 bunch of wild garlic

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Dough: Knead the flour, yeast, lukewarm water, salt, sugar, and olive oil thoroughly. Cover and let rise in a warm place for about 45 minutes; the dough should have increased in size considerably. Topping: Wash the spring onions, cut them into 1 cm wide rings, and sauté them in a pan with a little oil. Season with salt and pepper to taste. Mix the soy cream or oat cream, the flour, and the tablespoon of olive oil until smooth, then season everything with salt and pepper. Preheat the oven to 220°C (top/bottom heat). Knead the dough thoroughly on a floured work surface, roll it out 2-3 mm thick, and then place it on a baking sheet lined with baking paper. Spread the soy cream mixture on top and top the flatbread with the sautéed spring onion rings. Cut the sun-dried tomatoes into small pieces and also scatter them on the dough. Simply snip the plenty of wild garlic with scissors and scatter it on the dough. The more, the better—wild garlic doesn’t need to be cooked for long! Bake at 220°C for about 10 minutes.