Flammkuchen with some really great toppings

I’ve been not very good at posting lately and it will probably go on  like this until the end of October. I apologize for the lack of posts and recipes but I’ll hopefully be back for VeganMoFo. (By the way, I need ideas. Is there anything you’d like to see on this blog during VeganMoFo? Please leave a comment, if you have suggestions.)

I don’t have much time right now and don’t cook many fancy meals. But today I have a super-awesome recipe for you. It’s a recipe for Flammkuchen or tarte flambée. Last year I posted a Zwiebelkuchen recipe, which is similar. Tarte flambée is made with a very thin crust and that’s what makes it really special and delicious.

thin Flammkuchen crust

Zwiebelkuchen has a much thicker crust. Both are usually based on a yeast dough crust and topped with crème fraîche, onions, and bacon. My “sort of better” version is much more awesome than the real stuff, because everybody can open a tub of  crème fraîche and fry up some onions. (I am joking.) This recipe on the other hand, is all home made and special. It comes with a tofu fraîche topping, a wonderful smoky walnut spread, and a bacon-y onion and TVP topping. It’s a bit time-consuming and involving but perfect for entertaining or as a part of Sunday brunch.

Better Flammkuchen (makes two large Flammkuchen)

For the dough:
250 g (2 cups) all-purpose flour
180 ml (3/4 cup) water
3/4 teaspoon instant yeast
1 tablespoon olive oil
3/4 teaspoon salt

Add flour to a large bowl. Pour water over it and add yeast. Let sit for five minutes. Add oil and salt and knead until the dough is elastic. This is a rather wet dough, it will still be a bit sticky. Cover and let rise for 60 minutes. Preheat oven to 230°C.

For the tofu fraîche:
160 g (5.7 oz) firm or extra firm tofu, crumbled
1 clove garlic, minced
3 1/2 tablespoons vegan mayonnaise
1 teaspoon apple cider vinegar
2 teaspoons lime juice
1 tablespoon olive oil
1 tablespoon water
3/4 teaspoon salt
pepper to taste
10 scrapes fresh nutmeg
1/4 teaspoon sugar

In a food processor, combine all ingredients and process until smooth. The spread should have a consistency like cream cheese. Set aside. Note: I spread both Flammkuchen only thinly with this spread. Feel free to double it for an extra serving of tofu fraîche to put on top of your Flammkuchen.

For the smoky walnut spread:

This flavourful spread is also great as a topping for rye crackers

1 clove garlic, minced
150 g (5.6 oz.) walnut pieces
1/2 to 1 teaspoon dried sage (to taste)
1 tablespoon olive oil
1/4 cup nutritional yeast
2 teaspoons soy sauce
1 teaspoon liquid smoke
1 tablespoon pesto
1 teaspoon lime juice
1/8 teaspoon lime zest
30 g (2 tablespoons) silken tofu or unsweetened soy yoghurt
1/4 teaspoon smoked paprika
salt to taste

Add garlic, sage, and walnuts to a food processor and process into a paste. Add remaining ingredients and process until smooth. Set aside

For the bacon topping I used soy steaks, which are basically huge, flat chunks of TVP. I used one steak, which weighs 35 grams (1.25 oz). They look like this:

Big Soja Steak

For the “bacon” topping:

1 soy steak (35g), (substitute big TVP chunks, tempeh, or seitan)
1 cup vegetable broth (You don’t need this if you are not using the TVP)
1 tablespoon oil
2 red onions, sliced
2 cloves garlic, minced
1 tablespoon liquid smoke
2 tablespoons soy sauce, divided

Soak soy steak in vegetable broth and 1 tablespoon soy sauce. Let sit for 30 minutes. Then slice it into very thin strips. Heat oil in a pan. Add onions and garlic. Fry for 5 minutes, until onions start to brown. Deglaze with 1/2 cup veg broth (from soaking), remaining soy sauce, liquid smoke. Add TVP steak strips. Fry over medium heat for 20-25 minutes, deglaze with remaining vegetable  broth if necessary. Add salt and pepper to taste.

Divide the dough into two equal pieces. On a lightly floured working surface, roll out the dough as thin as possible. Spread half of the tofu fraîche on top. Assemble half of the “bacon” topping and a couple of tablespoons walnut spread on the Flammkuchen. Bake for 10 to 15 minutes until the crust is crispy. Serve with dollops of tofu fraîche, if you made a double batch.

If you don’t want to go for the thin crust, this makes an awesome pizza too:

Sorry for the bad picture quality. It was already getting dark.