A farewell feast for autumn
Apple and pumpkin tarte flambée
This recipe is perfect for bringing autumn to a pleasurable close. The combination of aromatic Hokkaido pumpkin and slightly sweet apples on our crispy vegan Spelt Tart Flambée Dough makes for happy moments of deliciousness.
Preparation time: approx. 25 mins
Baking time: approx. 20-25 mins
Ingredients
for 2 tarte flambées
1 pck. MOIN Spelt Tarte Flambée Dough Vegan
1 tbsp olive oil
1 Hokkaido pumpkin (1000 g)
3 apples
2 red onions
1 sprig of rosemary
150 g vegan alternative to cream cheese
1 spring onion
2 tbsp herb mixture (e.g. herbs of Provence)
Rock salt & black pepper
Preparation
1. Preheat the oven to 200°C top/bottom heat.
2. Halve the pumpkin, remove the seeds and cut into narrow wedges. Place the pumpkin wedges on a baking tray lined with baking paper, brush with olive oil, salt and pre-cook in the preheated oven for approx. 15 minutes.
3. In the meantime, remove the cores from the apples (using a corer if available) and cut thin apple rings.
4. Peel the onions and cut into thin rings, as well. Strip the rosemary needles from the sprig.
5. Peel and chop the spring onion and stir into the vegan cream cheese alternative together with the herb mixture.
6. Remove the tarte flambée dough from the packet, unroll it and cut it in half along with the baking paper. The following steps apply to both halves:
7. Separate the tarte flambée dough briefly from the baking paper, place it back down into the centre of the baking paper and spread an evenly thin layer of half of the herb cream on top.
8. Top with pumpkin wedges, apple and onion rings, salt, pepper and bake for approx. 20 minutes in a preheated oven. After approx. 10 minutes, switch the trays and sprinkle the rosemary needles onto the tarte flambée. Bake until golden brown.