GRILLED TARTES FLAMBÉES

SERVES 4 TARTES

FOR THE TART CRUST

One 1/4 oz. (7g) packet active dry yeast

4 1/4 cups (500g 18oz) white spelt flour

2 tsp. salt

1/4 cup (60 ml) canola oil

1 2/3 cups (320ml) water

FOR THE SAUCE

7 oz. (200g / 7oz) smoked tofu, roughly chopped

2 garlic cloves

1/2 cup (100g / 4oz) vegan yogurt

1/4 cup (60 ml) lemon juice

1 tbsp. nutritional yeast

2 tsp. fresh rosemary

2 tsp. salt

1/2 tsp. red pepper flakes

FOR THE TOPPING

7 oz. (200g) seeded red kuri (Hokkaido) squash

1 red onion

2 oz. (50g) smoked tofu

1 tsp. fresh rosemary

NUTRITIONAL VALUES

Calories: 375kcal
Fat: 21.1g (3g S.Fat)
Carbs: 33.6g
Protein: 14.8g
Sugar: 4.5g
Sodium: 2604mg

METHOD

Stir the yeast into 1 2/3 cup (320 ml) warm water and set aside until the yeast has dissolved. After combining the flour and salt, add the liquids. To make a smooth batter, stir with a wooden spoon.

Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.

Warm up the pizza stone. In a blender, combine all of the sauce ingredients and process until smooth.

Squash should be cut into thin wedges, and onion should be cut into thin rings. Tofu should be diced.

Roll out the dough into four pieces that are all the same size. Cover the tart crusts with the sauce and top with the squash, onion, and tofu. Garnish with rosemary. Place one of the tarts on the pizza stone. Bake for 8 to 10 minutes on high heat with the lid closed on the grill.