This was inspired by Flammkuchen or tarte flambée, something that’s common in south-western Germany and in the Alsace region of France. Traditionally it’s topped with onions and speck. I got the idea for this vegan version from a café in Berlin (Südblock, right at Kottbusser Tor in Kreuzberg, if you’re ever in the area), which serves a flatbread with beets, potatoes and feta cheese. It’s really delicious. I decided to replace the feta with this equally delicious cashew-garlic cream, which I had been experimenting with for pizza a while ago. That cream is so good, it’s hard not to eat all of it right away. And the mix of beetroot and potatos is also very satisfying. The dough needs no yeast but just water and flour and a little oil. If you’d like to make this gluten-free, just replace the spelt with chickpea flour. In that case, bake it for a few minutes longer.
Flatbread with beetroot, potato and cashew-garlic cream
- 100 grams of flour, I used spelt flour, chickpea flour is possible too if you want this to be gluten free
- 50 ml of water
- Three beetroot
- Two small potatoes
- 100 grams of cashew nuts, soaked in a little water for at least an hour
- Two cloves of garlic
- A handful of basil leaves
- Five teaspoons of olive oil
- A handful of sunflower seeds or pine nuts
- Salt and pepper
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.