Besides my obsession with pumpkin, figs and pomagrates during autumn I´m addicted to making tarts and oven baked crispy things in the colder months. For this tarte flambée I used up cashew cheese leftovers from yesterday. Since I needed the lunch to be ready in under 30min. I cheated and opted for a store bought pastry.
The cheese pairs wonderfully with the crispy kale chips, mushrooms and roasted walnuts. Caramelized onions or leek would work great here as well. This is the elegant and grown up sister of the puffy and doughy pizza.
It´s quick, easy and you can mess around with any toppings that you like and have on hand. Plus: white pizzas match snowy months better. ;)
Ingredients:
Instructions:
Enjoy!
- 1 package store bought French tart dough (2 sheets)
- 2 handfuls of kale
- cashew cheese from this recipe
- 5 medium sized mushrooms
- 2 garlic cloves
- ½ tsp nutmeg
- 1 tsp. mediterran herbs
- few teaspoons of your favorite oil (I used pistachio oil)
- salt, pepper to the taste
Instructions:
- Heat your oven to 250 C°. Place the dough on a parchment paper. Cover the dough generously with cashew cheese. Top the cheese with kale and bake for about 7-8min. until the dough crisps up on the edges.
- In the meantime, slice up the mushrooms and heat few spoons of oil in a small pan. When the pan is really hot, add the mushrooms and minced garlic. Fry for about 3-4min. until golden brown. Add the nutmeg and mediterran herbs, stir until combined and put aside.
- In the same pan, roast roughly chopped walnuts until crispy.
- When the pizzas are ready garnish them with the mushrooms & walnuts and drizzle with few spoons of your favorite oil. Serve warm.
Enjoy!