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Recipe for a vegan Tarte Flambée (Flammkuchen) with caramelized onions, smoky tempeh bits, and avocado. It’s like the summer version of pizza!

Tarte Flambée or “Flammkuchen” in German is a traditional dish from Alsace (a region in France). It is rather popular in the south of Germany as well. It is traditionally made in a wood-fire oven. But that didn’t hold me back from making my own vegan Tarte Flambée at home in a regular oven! I’ve used a chickpea creme for the base, added some caramelized onions and smoky tempeh bits on top & of course avocado! I sprinkled it with lemon juice and sea salt – it was so good, you have to try it! It’s sweet from the caramelized onions, smoky from the tempeh, creamy because of the chickpea spread & avocado and fresh and light from the lemon juice.

The whole idea of making Tarte Flambée came to me because I was having one a few months ago in a restaurant. They had a vegan Tarte Flambée with a chickpea (or bean ?) spread and some carrots & beets on top. It was tasty and delicious and somehow I feel like Tarte Flambées are the summery versions of pizza, because they’re lighter and fresh and so pretty!

Vegan Tarte Flambée Elephantastic Vegan Tarte Flambée or Flammkuchen is a traditional alsatian dish. This is a recipe for a vegan version with a chickpea base, caramelized onions, smoky tempeh bits & avocado! The recipe yields 2 Tartes Flambées. 3.34 from 3 votes Print Recipe Pin Recipe Prep Time 30 mins Cook Time 12 mins Resting Time 2 hrs Total Time 42 mins Course Main Course Cuisine Vegan Servings 2 Calories 985 kcal Ingredients US Customary Metric 1x 2x 3x Ingredients for the dough 2 1/2 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon instant yeast

2/3 cup warm water

1 tablespoons olive oil Ingredients for the top 1 cup canned chickpeas (rinsed and drained)

1 teaspoon lemon juice (and more to sprinkle on top)

2 onions

2 inch -piece tempeh

1/4 teaspoon liquid smoke

1 pinch salt

1 avocado Instructions 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 to 480°F/250°C.

Prepare the chickpea spread by processing the chickpeas together with a teaspoon of lemon juice and 1/4 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 the tarte flambées 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! Nutrition Calories: 985 kcal Carbohydrates: 162 g Protein: 28 g Fat: 26 g Saturated Fat: 3 g Sodium: 919 mg Potassium: 1082 mg Fiber: 19 g Sugar: 9 g Vitamin A: 145 IU Vitamin C: 20.2 mg Calcium: 101 mg Iron: 10.4 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan