Vegan Tarte Flambée with KOMEKO KNUSPERLUST Rice Flour

A vegan, gluten-free and above all delicious Tarte Flambée, is that possible?
Yes, it is!
Normally we are very careful with rice flour because of its genetically modified cultivation. Now, however, the Hamburg brand KOMEKO enables us to use rice flour that is 100% GM-free. It is easy to replace, which is definitely not a matter of course, because the lack of gluten as an adhesive protein normally requires mixing with other types of flour. KOMEKO KNUSPERLUST can be replaced 1 to 1, with which 100% gluten-free pasta, flame cake, puff pastry or wraps can be baked. This has even been certified by the German Celiac Disease Society (DZG).
According to an old tradition, ground from polished rice, rice flour is also used in Japanese cuisine as a binding agent or as a base for baking doughs.

KOMEKO surprises us not only with its KNUSPERLUST rice flour, but also with two other rice flours: KUCHENGLÜCK & BROTGENUSS.. As the name already says, you can even
bake gluten-free cakes & breads with it. By the way, we have made some protein muffins with peanut puree, as well as a pink bread with a dash of beetroot juice.... so be creative or write 
us for further recipes.
& HERE you get the high-quality KOMEKO rice flour.
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Before we leave you to try your new KOMEKO rice flour on your own we would like to recommend you a very tasty recipe for a vegan tarte flambée. The creamy avocado is an absolute eye-catcher and radicchio stripes give a fine bitter note, which from a nutritional point of view will get your digestion going & make the tarte flambée even more digestible. In contrast to heavy sour cream, we used a light almond yoghurt and enriched it with a few ingredients.

We say, Bon Epi-tit <3 !

Ingredients:

Dough:
250 gr KOMEKO KNUSPERLUST rice flour
2 tbsp plant based oil
175 ml water
1 pinch salt

Topping:
200 gr almond yoghurt
5 EL cashew butter
1/2 red onion
1 clove of garlic
1 avocado 
1/2 radicchio
1 hand full of chickpea
2 tbsp harissa
​1 tbsp olive oil
salt & pepper

Preparation:

1. Mix all ingredients for the dough and knead using a mixer with a dough chopper. Use your hands to form a dough tile and place it on a work surface sprinkled with rice flour. Roll out flat with a rolling pin.
2. Finely chop the red onion and press the garlic.
3. Mix almond yoghurt with cashew butter. Season with harissa, chopped onions, pressed garlic, salt and pepper and spread on the flat dough. 
4. Finely chop the radicchio and spread over the tarte flambée.
5. Spread chickpeas on top and put into the oven for about 15-20 minutes. (Rice flour dough does not turn golden brown at the corners, so do not let the light colour fool you.)
6. Now distribute the avocado slices on the still hot flame cake. Sprinkle with some olive oil and serve. 
7. Bon Epi-tit <3