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"\n\n\n\n\n Today we have a delicious recipe in cooperation with @moinbiobackwaren! ⁠ ⁠ The crispy spelled tarte flambée goes perfectly with our fresh and sour cabbage.\n\n\n\n\n\n Ingredients for two trays:⁠\n\n 1 package of spelled vegan tarte flambée dough from @moinbiobackwaren⁠\n\n 150 g sour cream or vegetable alternative ⁠\n\n 1 small leek, trimmed, cut into thin rings⁠\n\n 1 red onion, peeled, cut into thin rings⁠\n\n 1 pear, washed, core removed and cut into thin wedges (drizzle with a little lemon juice to keep them from turning brown)⁠\n\n 100 g goat cream cheese or vegan feta⁠\n\n 2-4 tbsp each of SUUR beetroot &amp; ginger cabbage and cabbage deluxe⁠\n\n Thyme, freshly ground black pepper⁠ \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n Preheat the oven to 200°C top/bottom heat.⁠ ⁠\n\n\n\n Unroll the tarte flambee dough according to the package instructions and divide in half. Place each half on a sheet pan. ⁠ ⁠\n\n\n\n Spread the halves of the dough with sour cream and top with onions, leeks, pears and cream cheese or feta. Sprinkle with black pepper and fresh thyme.⁠ ⁠\n\n\n\n Bake both trays in the preheated oven on the upper and lower rails for about 15-20 minutes until the edges are nice and crispy.⁠ ⁠\n\n\n\n After baking, top each flammkuchen with SUUR Beetroot &amp; Ginger and Kraut Deluxe.⁠ ⁠\n\n\n\n Enjoy!⁠ \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n"
<https://www.suur.love/en/blogs/blog/flammkuchen-mit-kraut>