Rainbow Tarte Flambée with Autumn Veggies

Prep 30 min·Cook 30 min·Total 90 min·4 servings·VEGETARIAN·625 kcal

Rainbow tarte flambée with stripes of red cabbage, carrots, beets and leek on a wooden board, from above

Ingredients

For the dough (2 tarte flambées)

250 gr (8.8 oz.) all-purpose flour
1 tsp salt
150 ml (2/3 cup) lukewarm water
2 Tbsp olive oil

For the topping

200 gr (7 oz.) crème fraîche (or sour cream)
3-4 sprigs fresh thyme
1/2 bunch fresh chives
salt and pepper (to taste)
100 gr (3.5 oz.) grated cheese (for example Gruyère or Emmental)
1/8 red cabbage (of a head)
1-2 carrots
1 beet (raw)
1 stalk leek
1-2 shallots (or small red onions)
2 Tbsp olive oil or truffle oil

Equipment: large bowl, clean kitchen towel, mandoline or box grater, rolling pin, baking sheet lined with parchment, small bowl, knife and cutting board

Instructions

Make the dough

1.In a large bowl, mix the flour and salt. Add the lukewarm water and the olive oil.
2.Knead everything for about 5 minutes into a smooth dough that no longer sticks. You can do this by hand, with the dough hooks of a hand mixer or in a stand mixer.
3.Shape the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes.

Prepare the topping

1.Wash the vegetables and peel the carrots and beet. Shave the red cabbage, carrots, beet, leek and shallots into thin strips or slices on a mandoline, or grate them coarsely. Do the beet last, it stains a lot.
2.Wash the thyme and chives and chop them finely.
3.Stir 1 to 2 tsp of the chopped herbs into the crème fraîche and season with salt and pepper.

Roll out and top

1.Preheat the oven to 220°C (428°F) conventional heat.
2.Halve the dough and roll each half out very thinly on a floured surface. Place both bases on a baking sheet lined with parchment.
3.Spread the herbed crème fraîche over the bases and scatter the grated cheese on top.
4.Lay the prepared vegetables side by side in stripes on the tarte flambées to create a rainbow pattern.
5.Drizzle or brush each tarte flambée with 1 Tbsp olive oil or truffle oil.

Bake

1.Bake the tarte flambées in the preheated oven for 25 to 30 minutes until golden brown and crispy.
2.Take them out of the oven, sprinkle with the remaining herbs and serve hot.

Notes

Tip from my kitchen: don't pile the vegetables on too thickly, or the base turns soft in the middle. A thin, loose layer per color is enough. Truffle oil makes the tarte flambée feel festive, olive oil keeps it everyday. In the photos I scattered a few edible flowers and cress over the top at the end, that is pure decoration and can be left out. Leftover pieces turn crispy again in the oven at 200°C (392°F) in 5 minutes.

Nutrition per serving: 625 kcal · 16 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook