Flatbread with Beetroot, Potatoes and Cashew-Garlic Cream

by sophie

This is inspired by a flatbread that's common around south-western Germany and in Alsace, called Flammkuchen or tarte flambée in French. Traditionally it's topped with cream, onions and speck. But of course it's great with many other toppings too, such as in this vegan version, which features beetroot, potatoes, fresh basil pesto and a delicious cashew-garlic cream. The dough needs no yeast, just water and flour and a little oil. If you'd like to make this gluten-free, just replace the spelt with chickpea flour and bake it a few minutes longer.

You'll need

  • 100g flour
  • 50ml water
  • 2 beetroot
  • 2 small potatoes
  • 5 teaspoons of olive oil
  • 100g cashew nuts, soaked in a little water for at least an hour
  • 2 cloves of garlic, peeled
  • A handful of basil leaves
  • A handful of sunflower seeds or pine nuts
  • Salt and pepper

Here's how

  1. Pre-heat the oven to 200 degrees (380 F). Place the beetroot and the potatoes on a rack lined with tinfoil and roast them for 30 to 45 minutes (depending on their size), until they can be easily pricked with a fork. Let them cool for a few minutes, then peel them and cut into slices.
  2. Meanwhile, mix the flour and the water with a pinch of salt and a teaspoon of oil until you have a smooth dough. Add more water or flour if the dough is too crumbly or too sticky. Knead it well with your hands, so it really comes together. Let the dough rest for twenty minutes or so (especially if you're using chickpea flour).
  3. Drain the soaked cashews and blend them in a mixer with the garlic, two teaspoons of olive oil, and a little salt. Similarly, blend the basil, remaining olive oil and the sunflower seeds or pine nuts to create a creamy pesto. Season with a little salt and pepper.
  4. Roll out the dough on a flat surface - best to do this directly on parchment paper using a rolling pin. Dust the rolling pin with a little flour so the dough doesn't stick. The dough should be quite thin, maybe 3 mm high. Then lift the parchment paper with the dough onto a baking tray.
  5. Spread the cashew cream onto the dough, saving some for later. Distribute the sliced and peeled beetroot and potato on the flatbread. Now add dollops of pesto and of the remaining cashew cream over and between the vegetables. Season with salt.
  6. Bake the flatbread in the oven (which should be still warm from roasting the vegetables) at 200 degrees (380F) for fifteen minutes (20-25 if using chickpea flour), until the edges start browning. Enjoy!

About the Author


All of my favorite recipes are usually seasonal, organic and relatively effortless to make. Tasty and nourishing, simple but full of flavor, that’s what I have in mind. Hope you like them too!

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