A simple, savoury recipe for busy days when you still want something delicious to eat.
This vegan tarte flambée comes together quickly with a ready-made base. A seasoned mixture of plant-based skyr and oat cream is topped with thinly sliced onions and vegan bacon pieces. In a hot oven, the base turns crisp while the topping stays creamy and full of flavour.
Perfect for a quick dinner, a snack or easy homemade fast food.
At a glance
🕒 Prep time: approx. 10 minutes
🔥 Baking time: approx. 10–14 minutes
⏱️ Total time: approx. 20–25 minutes
🍽️ Makes: 1 tarte flambée (approx. 1–2 servings)
👩🏼🍳 Difficulty: easy
Method: oven
Special feature: Quick, savoury fast food with a ready-made base
Ingredients (for 1 tarte flambée)
For the base and topping
- 1 ready-made vegan tarte flambée base
- 1 medium to large onion
- 70–100 g vegan bacon pieces (or smoked tofu, pressed and finely diced)
For the cream
- 100 g Alpro plain unsweetened skyr-style yoghurt
- 2 tbsp oat cream (approx. 30 ml)
- 1 tsp medium-hot mustard
- 1 tbsp nutritional yeast
- A pinch of nutmeg
- Salt, to taste
- Freshly ground black pepper
Optional
- A little fresh chives, to garnish
- A tiny pinch of sugar if the cream tastes too tangy
Allergen information: Contains gluten, soy and mustard. Check the ingredient lists of the base, oat cream and bacon alternative for any additional allergens, as these vary between products.
Method
- Preheat the oven: Heat the oven to 230 °C, conventional top and bottom heat. Put a baking tray in the oven as it heats up to help the base turn extra crisp.
- Prepare the onion: Peel the onion and slice it into very thin half-rings.
- Mix the cream: Stir together the skyr, oat cream, mustard and nutritional yeast. Season with nutmeg, salt and freshly ground black pepper. Add a tiny pinch of sugar if it tastes too tangy.
- Add the topping: Lay the ready-made base on baking parchment. Spread the skyr mixture over it in a thin, even layer, leaving a border of about 1 cm. Scatter the onion and vegan bacon pieces evenly over the cream.
- Bake: Carefully slide the tarte flambée, still on its parchment, onto the hot tray. Bake on the middle or lower shelf for about 10–14 minutes, until the edges are golden and the base is crisp. Adjust the temperature and baking time to the instructions on the packaging if needed. Use only baking parchment rated for the chosen temperature.
- Serve: Remove from the oven, scatter with fresh chives if you like and serve hot straight away.
Tips and variations
- Extra crisp: Preheat the tray and spread the cream thinly.
- More flavour: Add a small pinch of smoked paprika or some fresh thyme.
- Oat cream alternative: Use another unsweetened plant-based cooking cream.
- Keep the topping light: Too much topping can prevent the thin base from crisping up.
Serving suggestion
Serve with a fresh salad.
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