What is used as the creamy base for this vegan tarte flambee instead of creme fraiche?

A homemade chickpea spread is used, made by processing canned chickpeas with lemon juice and salt, adding water until it reaches a hummus-like consistency.

How do you get the smoky flavor in the tempeh bits for this recipe?

After pan-frying the small tempeh bits until browned and crispy, liquid smoke and a dash of salt are added to infuse them with a smoky taste.

What kind of dough is used for this tarte flambee, and how thin should it be?

The recipe uses a simple yeast dough made with all-purpose flour, salt, warm water, and olive oil, which should be rolled out as thin as possible.

Can I prepare parts of this tarte flambee ahead of time?

You can caramelize the onions and prepare the chickpea spread in advance. The dough can also be made ahead, but the tarte flambee is best assembled and baked fresh.

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Tarte Flambée With Caramelized Onions, Smoky Tempeh Bits and Avocado
[Vegan]

BH By: Bianca Haun

Author Bio

Bianca Haun is the food blogger behind Elephantastic Vegan, through which she shares her favorite... Read More

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A freshly baked vegan Tarte Flambee topped with golden caramelized onions, crispy smoky tempeh bits, and vibrant avocado slices, garnished with fresh lemon juice.

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Tarte Flambée With Caramelized Onions, Smoky Tempeh Bits and Avocado [Vegan]

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Ingredients You Need for Tarte Flambée With Caramelized Onions, Smoky Tempeh Bits and Avocado [Vegan]

For the Dough:

2½ cups all-purpose flour
¾ teaspoon salt
½ package / ½ teaspoon active dry yeast
⅔ cup warm water
1 tablespoons olive oil

For the Top:

1 cup canned & drained chickpeas
1 teaspoon lemon juice (and more to sprinkle on top)
2 onions
2 inch-piece tempeh
¼ teaspoon liquid smoke
a pinch of salt
1 avocado

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How to Prepare Tarte Flambée With Caramelized Onions, Smoky Tempeh Bits and Avocado [Vegan]

For the pizza dough, put all the ingredients in a kitchen machine or mix by hand and let it rise until it doubles in size.
Caramelize the onions by slicing them thinly and cooking them in a pan on medium heat along with a teaspoon of oil. Stir every 10 to 20 minutes. The whole process will take about an hour - don't rush it! Add a few teaspoons of water when the onions will stick to the pan. Set the onions aside.
Preheat the oven on full heat.
Prepare the chickpea spread by processing the chickpeas together with a teaspoon of lemon juice and ¼ teaspoon of salt. Add water until it reaches the consistency of hummus.
Cut the tempeh in small bits and pan-fry them until nicely browned and crispy. Add the Liquid Smoke & a dash of salt.
Roll out the dough base as thin as possible.
Spread the chickpea spread on top and place them in the oven for about 10 minutes.
Take the Tarte Flambées out, top them with the caramelized onions and tempeh bits and put them bake in the oven for about 2 minutes.
Peel the avocado and cut it in slices and add it to the Tarte flambée before serving.
Sprinkle with additional lemon juice and sea salt and enjoy!