Cauliflower Tarte Flambée

Flammkuchen (tarte flambée) is a traditional speciality of the Alsace region. Thinly bread dough is covered with crème fraîche, onions and lardons. Originally this pizza-like tarte was used to test the heat of a wood-fired oven.

My recipe is a gluten free and low carb version.

Remove the stalk and core of the cauliflower, then chop coarsely. After that weigh 600 grams of the cauliflower florets. Optionally, add some broccoli to add flavour and colour to your dough.

(Don't throw the core away, you can use it for snacks or soups the next day.)

Shred the cauliflower florets with a food processor, place the result into a bowl and stir a teaspoon of salt in. Let it rest for 20 to 30 minutes.

While the salt is sucking water out of the shredded cauliflower, you can grate the 50grams parmesan, drain the capers, anchovies and prepare other toppings. Place parchment paper on your baking tray and preheat your stove to 180°C (350°F).

Put the shredded cauliflower on a cheesecloth and wring the water out into a glass. If there is no more water to wring out, put the cauliflower pre-dough into a bowl.

(The juice tastes good btw, use it for a smoothie or a sauce.)

I prefer to beat eggs before I add them to any mixture, add the 2 eggs, salt & pepper and the 50grams parmesan. Then stir thoroughly.

Spread the dough evenly out on the parchment paper on the baking tray. Bake for 20 minutes at 180°C (350°F).

After baking the dough you can now lay your toppings on top. The Cauliflower Tarte Flambée needs a high temperature so I would advise that you lay herbs and greens on it after baking, otherwise they would burn. Put on the anchovies, then some sliced tomatoes, pizza cheese and bake it for 5-10 minutes at 250°C (480°F).

The capers would burn in the stove and lose all flavour, that's why you also add them after the baking, just like the herbs.

<=This indicates there was still water in the dough.

I hope you will enjoy the Cauliflower Tarte Flambée enjoy just as much as I do, because I can eat a whole baking tray without any regrets and I am full for the rest of the day. Enjoy your meal!