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Vegetarian Tarte Flambée with Lentils & Herb Cheese – vegetarian recipe
Stav Kogan

Vegetarian Tarte Flambée with Lentils & Herb Cheese

A vegetarian take on the classic French Tarte Flambée (Flammekueche). This rustic, pizza-like dish features a crispy, thin crust topped with a luscious garlic-and-herb spreadable cheese, savory cooked lentils, and thinly sliced shallots. It’s an elegant appetizer or a simple week
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 slice
Calories: 167
Ingredients Method Nutrition

Ingredients
  

  • ¼ cup (30 g / 1.06 oz) all-purpose flour, for dusting
  • 1 16-ounce / 450g (15.9 oz) package prepared pizza dough, preferably whole-wheat, thawed if frozen
  • 1 5.2-ounce / 150g (5.3 oz) package garlic-and-herb spreadable cheese (such as Boursin)
  • 2 tablespoons (30 ml / 1 fl oz) water
  • 1½ cups / 150g (5.3 oz) thinly sliced shallots (from about 3 large shallots)
  • ¾ cup (135 g / 4.8 oz) cooked lentils, black or French Puy recommended
  • 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.

Method
 

  1. Prep the Oven and Pans: Preheat your oven to 425°F (220°C). Lightly coat two large baking sheets with cooking spray. 2.
  2. Roll Out the Dough: Lightly dust a clean work surface with flour.
  3. Divide the pizza dough in half.
  4. 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.
  5. 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 (30 ml / 1 fl oz) 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.
  6. Sprinkle each tarte with half of the sliced shallots and half of the cooked lentils. 5.
  7. Bake to Perfection: Bake for 15 to 18 minutes, or until the crust is crisp and golden brown around the edges.
  8. Let the tartes cool on the baking sheets for 5 minutes before slicing and serving.

Nutrition

Calories: 167kcalCarbohydrates: 24gProtein: 4gFat: 5g

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