OVERVIEW

Preparation

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  Knead the flour, oil, beetroot juice and 1 tsp salt first with the dough hook of the mixer, then briefly with your hands to form a smooth dough. Shape the dough into a ball, wrap in foil and chill for approx. 1 hour.
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  In the meantime, wash the chives and cut into fine rolls. Mix the Exquisa Vegan natural, chive rolls and lemon juice. Season to taste with salt and pepper. Peel the onion. Cut the onion and tofu into thin rings or slices.
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  Divide the dough in half, roll out each round (approx. 25 cm Ø) on a lightly floured work surface and place on 2 baking trays lined with baking paper. Spread half of the cream, onions and tofu on each. Bake one tray at a time in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C) on the bottom shelf for approx. 20 minutes.
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  Wash and clean the spinach. Roast the pine nuts in a hot pan without fat over medium heat for about 5 minutes until golden brown. Remove the tarte flambée from the oven and garnish with spinach, pine nuts and balsamic cream. Serve sprinkled with black pepper.