A French Classic, Reimagined!
Transport your taste buds to the charming Alsace region of France with our vegetarian take on Tarte Flambée! Also known as Flammekueche, this rustic, pizza-like dish is a dream of crispy, thin crust topped with creamy goodness. Traditionally, it features crème fraîche and smoky bacon lardons, but we’ve given it a brilliant plant-forward twist. In our version, savory cooked lentils stand in for bacon, providing a wonderful, earthy bite, while a luscious garlic-and-herb spreadable cheese creates an incredibly flavorful base. It’s elegant enough for a dinner party appetizer yet simple enough for a satisfying weeknight meal. Get ready to fall in love with this savory French tart!
Ingredients
• ¼ cup / 30g all-purpose flour, for dusting
• 1 16-ounce / 450g package prepared pizza dough, preferably whole-wheat, thawed if frozen
• 1 5.2-ounce / 150g package garlic-and-herb spreadable cheese (such as Boursin)
• 2 tablespoons water
• 1½ cups / 150g thinly sliced shallots (from about 3 large shallots)
• ¾ cup / 135g cooked lentils, black or French Puy recommended
Instructions
1. Prep the Oven and Pans: Preheat your oven to 425°F (220°C). Lightly coat two large baking sheets with cooking spray.2. Roll Out the Dough: Lightly dust a clean work surface with flour. Divide the pizza dough in half. Roll one half of the dough into a thin rectangle, roughly the size of your baking sheet. Carefully transfer it to one of the prepared sheets. Repeat with the remaining dough and the second baking sheet.3. Create the Creamy Base: In a small bowl, mix the spreadable cheese with 2 tablespoons of water until it reaches a smooth, easily spreadable consistency.4. Assemble the Tartes: Divide the cheese mixture evenly between the two dough crusts, spreading it almost to the edges. Sprinkle each tarte with half of the sliced shallots and half of the cooked lentils.5. Bake to Perfection: Bake for 15 to 18 minutes, or until the crust is crisp and golden brown around the edges. Let the tartes cool on the baking sheets for 5 minutes before slicing and serving.
Nutritional Information
• Nutrition Information
• Per slice (recipe makes 12 total)
• Calories: 167
• Protein: 4 g
• Total Fat: 5 g
• Saturated Fat: 2 g
• Carbohydrates: 24 g
• Cholesterol: 11 mg
• Sodium: 377 mg
• Fiber: 2 g
• Sugar: 2 g
Pro Tips
• For easier rolling, let your pizza dough rest at room temperature for 20-30 minutes before you begin. A relaxed dough is much more cooperative.
• Use a mandoline for paper-thin, uniform shallot slices. This ensures they cook evenly and melt beautifully into the creamy cheese base.
• Black or French Puy lentils are essential for this recipe. They hold their shape and provide a firm, pleasant texture, unlike softer red or yellow lentils which can become mushy.
FAQ
Q: Can I make this Tarte Flambée vegan
A: Absolutely! To make this recipe vegan, use a dairy-free garlic-and-herb spreadable cheese (many almond or cashew-based options exist) and ensure your prepared pizza dough is certified vegan, as some brands contain dairy or eggs.
Q: Are the lentils a good protein source in this dish
A: Yes, the lentils are an excellent source of plant-based protein and fiber. They stand in for the traditional bacon, providing a satisfying, earthy flavor and a firm texture that makes the tart a more complete and hearty vegetarian meal.
Q: How should I store leftover vegetarian Tarte Flambée
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To restore the crispy crust, we recommend reheating slices on a baking sheet in a 350°F (175°C) oven for 5-7 minutes. Microwaving can make the crust soggy.
Q: What if I can’t find French Puy or black lentils
A: If you can’t find French Puy or black lentils, brown or green lentils are the next best choice as they also hold their shape well. Cook them until just tender. Canned brown or green lentils, rinsed and drained, also work as a convenient shortcut. Avoid red or yellow lentils, which become too mushy for this recipe.
