104min 4 ppl
Vegan Tarte Flambée with Cashew Cream
81 minutes
4 people
Hardover 60 min or 12+ steps
81 min · 13 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 20g
Carbs 58g
Fats 22g
About this dish
A raw cashew cream blended with white wine vinegar and nutmeg replicates the tang and richness of fromage blanc, while a paper-thin yeasted dough blistered directly on a preheated pizza stone delivers the crackling, charred base that defines an authentic Alsatian flambée.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh lemon juicefreshly squeezed1 tbsp
- White onionspeeled and very finely sliced into half-moons3 large
- Fresh chivesfinely chopped1 tbsp
Dairy & Eggs
- Unsweetened oat milk60 ml
Plant Proteins
- Smoked tofupatted dry and cut into small lardons200 g
Dried Goods
- Raw cashewssoaked150 g
- Plain bread flourplus extra for dusting200 g
- Fast-action dried yeast7 g
- Caster sugar1 tsp
Spices & Seasonings
- Ground nutmeg¼ tsp
- Fine sea saltdivided1 tsp
- Ground white pepper½ tsp
Oils & Condiments
- White Wine Vinegar2 tbsp
- Neutral oil (such as sunflower)plus extra for the bowl2 tbsp
- Olive oil2 tbsp
Other
- Warm water (40°C)120 ml
Utensils
- High-speed blender
- Mixing bowl
- Wide skillet
- Baking stone or heavy baking sheet
- Rolling pin
Method
1
Drain the soaked cashews and discard the soaking water. Combine the cashews, oat milk, white wine vinegar, lemon juice, nutmeg and ½ teaspoon salt in a high-speed blender. Blend on full power for 2 minutes until completely smooth and glossy. Transfer to a bowl and refrigerate.
Approx. 6 minutes
2
In a separate large bowl, whisk together the bread flour, yeast, sugar and remaining ½ teaspoon salt. Add the warm water and neutral oil, then mix to a shaggy dough and knead on a lightly floured surface for 8 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, and cover.
Approx. 12 minutes
3
Leave to prove at room temperature for 1 hour until doubled in size.
Approx. 2 minutes
4
Place a pizza stone or heavy baking sheet on the top rack of the oven and preheat to its maximum temperature (at least 250°C or 480°F) for at least 45 minutes before baking.
Approx. 3 minutes
5
Heat the olive oil in a wide skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, for 12–14 minutes until softened and beginning to turn golden at the edges.
Approx. 13 minutes
6
Add the smoked tofu lardons to the onions and cook for a further 4–5 minutes until the tofu is lightly browned and slightly crisp. Season with white pepper, then remove from the heat.
Approx. 5 minutes
7
Divide the proved dough into 2 equal portions. On a lightly floured surface, roll each portion as thinly as possible into a rough oval or rectangle roughly 30×20cm — the dough should be almost translucent.
Approx. 8 minutes
8
Place the first rolled dough onto a sheet of baking parchment. Spread half the cashew cream evenly over the base, leaving a 1cm border. Scatter half the onion and tofu mixture over the cream.
Approx. 5 minutes
9
Slide the tart on its parchment directly onto the preheated stone and bake for 8–10 minutes until the edges are deeply blistered and charred in spots and the base is crisp and dry.
Approx. 9 minutes
10
Remove from the oven, scatter with half the fresh chives, and slice immediately.
Approx. 2 minutes
11
Repeat the topping process with the second rolled dough, remaining cashew cream and remaining onion and tofu mixture.
Approx. 5 minutes
12
Bake the second tart in the same way for 8–10 minutes until deeply blistered, charred in spots, and crisp on the base.
Approx. 9 minutes
13
Remove from the oven, scatter with the remaining chives, slice, and serve immediately.
Approx. 2 minutes
