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.
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!