Recipe detail

Vegan dishes Raw delicious tarte flambée

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Vegan dishes

Cuisine: German

Program steps

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Die Teiglinge am geschlossene AMT-Backplatte dörren lassen bei max. 42°C

1
Hot air
0 %
time icon Termination by time
time icon 12:00 hh:mm
probe icon 42 °C
ventilator icon 40 %
ventilator icon 

Buchweizen über Nacht trocken lassen

2
Hot air
0 %
time icon Termination by time
time icon 08:00 hh:mm
probe icon 42 °C
ventilator icon 40 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
sprouted buckwheat flour 350 g
psyllium husks 14 g
water 350 ml
rock salt 2 pcs

Name Value Unit
calcium algae 4 g
yoghurt ferment, raw and vegan (can be vaccinated up to 4 times) 2.5 g
water 200 ml
irish moss 8 g
sunflower seeds 130 g
peeled hemp seeds 70 g
lemon juice 1 pcs
rock salt 1 pcs

Name Value Unit
rock salt 0.5 pcs
cloves garlic, finely chopped 0.5 pcs
peeled hemp seeds 50 g
lime juice 3 ml
olive oil 1 pcs
fresh tea leaves (two leaves and a bud) 20 g
young nettle leaves 50 g

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 468.5 kJ
Carbohydrate 40.9 g
Fat 22.9 g
Protein 20.1 g
Water 0 g

Directions

Put everything together in a food processor with a stop bowl and let it knead for 5 minutes. Then let the dough rest for 10 minutes.
Divide the dough into 4 equal parts and roll them out relatively thinly. Place the tarte flambée dough pieces on perforated, Lotan®-coated baking plates so that they do not stick. Another advantage is that there is no need for baking paper.
A perforated baking plate shortens the drying time by approx. 30%.
Place the dough pieces in the combination steamer and let them dry at a maximum of 42°C with the lowest fan speed and the steam flap fully open for:
perforated AMT baking plate with Lotan® coating - approx. 8.5 hours / closed AMT baking plate with Lotan® coating - approx. 12 hours. Sprouted buckwheat flour: Soak buckwheat in water overnight. The next day, rinse well, put in a germination jar and let germinate for about 3 days. Leave the germinated buckwheat to dry overnight at a maximum of approx. 42°C, analogous to the device setting above. Now process the dried, sprouted buckwheat into flour using a high-performance mixer. This flour will last for a few months if stored in a dark and dry place.
Stinging nettle pesto: cut the leaves into small pieces, then process everything in a mortar to make a pesto. Topping: Spring onions, Chinese cabbage, romaine lettuce, celery stalks, cherry tomatoes, peppers, basil, nettle pestle, dulse flakes, garlic cress, borage cress.

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