Dough

• 100g buckwheat flour
• 30g gf. wholemeal oat flour
• 70g tapioca starch or corn starch
• 15g lupin flour
• 45ml water
• 3 tablespoons olive oil
• 1 teaspoon salt

--> Instead of lupin flour and water, you can also use 1 tablespoon of ground linseed + 3 tablespoons of water or 1 egg

--> If it doesn't have to be gluten-free, you can use 130g spelt flour instead of 100g buckwheat flour + 30g wholemeal oat flour + 70g starch.

Covering

• 100g cream cheese, for me it is Oat spread garden herbs from Oatly
• 1/2 zucchini
• 2 red onions
• 200g Hokkaido pumpkin or butternut
• 3 tablespoons olive oil
• 1 tbsp oregano
• Pepper
• Salt
• 70g blue cheese, Gorgonzola or Camembert
• 3 stalks of kale, leaves only

For the dough

1. Preheat the oven to 220 degrees top/bottom heat.
2. Mix 15g lupin flour with 45ml water and leave to soak for 5 minutes.
3. Mix the dry ingredients in a large bowl.
4. Add the lupin mixture (or 1 egg, beaten) with the olive oil to the dry ingredients and knead the dough well. If necessary, add a little water or flour if the dough is too sticky or too dry.
5. Roll out the dough very thinly on baking paper and prick with a fork.

For the topping

1. Wash the pumpkin, remove the seeds and cut into thin slices.
2. Marinate the pumpkin slices with olive oil, oregano, pepper and salt.
3. Peel the onions and cut into thin rings. Wash the zucchinis and cut into thin slices. Wash the kale, pat dry and pluck the leaves from the stalks. Marinate with a little olive oil and salt and set aside.
4. Cut the soft cheese into slices.

Finish

1. Spread the cream cheese on the tarte flambée dough and season with a little oregano and pepper.
2. Cover the pastry with the onion rings, pumpkin and zucchini slices and the soft cheese.
3. In the next step, bake the tarte flambée for 20-25 minutes until crispy. In the last 5 minutes, spread the marinated kale over the topping and finish baking.