vegan tarte flambee with leek

vegan tarte flambee with leek

Last week I showed you a recipe for vegan sour cream. And I noticed that you loved the vegan tarte flambee recipe. So one very important ingredient for tarte flambee is sour cream. So today we will bake tarte flambee with leek. And you need vegan sour cream and vegan cheese. Last time I used a pre-packaged pizza crust. You can use that again if you like. But of course, homemade pizza crust is much more healthy and tastes much better than pre-packaged pizza crust. I hope you enjoy the recipe as much as I did.


1 2/3 Cup spelt flour
2 tsp dry yeast
1 pinch of coconut sugar
1 pinch of salt
3,4 oz water
2 tbsp olive oil
1 leek


In a large bowl, combine spelt flour, dry yeast, coconut sugar, salt, water and olive oil.

Stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 350º F / 180 ° C. Wash and slice leek. Turn dough out onto a well-floured surface. Form dough into a round and roll out. Cover with sour cream and vegan cheese and top it with leek. Bake for 20 – 25 minutes. Cover the french pizza with aluminium if the leek gets too brown while baking. Serve hot and enjoy!

vegan tarte flambee with leek




  1. Wednesday January 4th, 2017 / 01:15 PM

    Der Flammkuchen sind richtig lecker aus. 🙂 Ich habe einmal ein Flammkuchenrezept probiert und es ist kläääglich gescheitert. 😀 Aber naja, vielleicht habe ich mit deinem mehr Glück.
    Drück mir die Daumen.

    Wishes, Kat

    • Ramona Van Maaren
      Tuesday January 31st, 2017 / 02:51 PM

      Hallo Kat,

      es tut mir super Leid, dass ich erst jetzt deinen Kommentar freischalte. Ich hoffe das nachbacken hat gut geklappt?

  2. Dawn
    Saturday April 4th, 2020 / 05:32 PM

    This was delicious! I used a cauliflower pizza crust from the store and it really was tasty! The vegan sour cream recipe I had used a touch of nutritional yeast, but I’ll try your recipe with the dijon and vinegar next time.

    • Ramona Van Maaren
      Sunday April 12th, 2020 / 03:53 PM

      thank you so much for your feedback! Glad you liked the recipe 🙂

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