That looks weird but that’s a really delicious…veg’zza. A crust of carrot, a sauce of black bean, a spicy chizz’, aubergines, olives. The only thing is the texture of the crust could be improved (see below).
It’s plant-based, gluten-free if you choose the right miso.
Prebaked crust : grated carrot + 1 tbs of potato starch + salt + nutmeg. I place it on a sheet of rice paper, and painted with oil. I hope the rice paper would offer some support. After pre-baking it did.
Sauces and topping prep’ :
-Kuromame black soy beans. They are cooked (my frozen stock). I mashed them with a fork, flavored with curry spices.
-yellow chiiz’ : miso + sakekasu (sake lees) + turmeric + a little olive oil and enough water to make it a sauce.
-aubergine : steamed 2 minutes in micro-wave
Garnishing : the crust + a layer of beans + onions + aubergines + chiiz’ + beans and olives. And a drizzle of oil.
Baked like a pizza !
Well I served it with a spoon as the rice paper kind of disappeared. Not a good idea.
Ying and yang. The 2 extremes together : a tarte flambée and a veggie juice. Both are made quickly for a weekday lunch.
The new onions were screaming : “Une flammekueche ! Une flamm’ !An onion tart !”.
The traditional recipe of this Lorraine-Alsace delight requires bread dough :
la flamme tutorial (click here)
It’s a very quickified version : baking powder dough, onions, a little ham and some home-made coconut yogurt. Lots of black pepper. Baked in the oven-toaster.
The juice : lots of fresh komatsuna leaves and a little yuzu juice.
小松菜 komatsuna, litterally means “little pine tree greens”, but they are sorts of turnip leaves. The juice is slightly bitter but not too much to drink it.
Tofailles, tofaie, tofaye… whatever the name is the solid treat from the Lorraine Vosges mountain area. Ideal for cold or chilly days, so it was served year round in farms. They all made their own bacon surely.
It’s potatoes. Bacon. Onion. White wine. Some add this or that… And the main ingredient is time. Forget it hours on the wood (or induction) stove :
It’s so soft and nicely caramelized under.
A camelia bud, still Winter but blossom season is arriving…