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Tarte Flambee with Smoky Maple Bacon Tempeh

Serve our version of this Alsatian specialty, similar to a thin crust pizza, with a dry Riesling. Be sure to slice your onions extra thin so they can caramelize in the oven. Smoky Maple Bacon Tempeh is so versatile, we think you’ll love this latest creation.

Makes 10 servings

what you’ll need:

1 ½ cups vegan sour cream
½ teaspoon fresh ground black pepper
¼ teaspoon fresh ground nutmeg
1 large onion, halved and very thinly sliced
1 tablespoon oil
2 (16-ounce) packages of refrigerated whole wheat pizza dough
1 package Tofurky® Maple Bacon Marinated Tempeh, cut into ½” pieces

how to make:

1. Preheat oven to 500˚F. Lightly grease 2 large baking sheets.
2. In a small bowl, mix sour cream, pepper, and nutmeg. Set aside.
3. In a medium bowl, toss onion slices with oil. Set aside.
4. On a floured surface, roll out each pizza dough into a rectangle (about 10×14”), and transfer to baking sheets. Top each pizza with ¾ cup sour cream mixture, half of the tempeh, half of the onions, and additional fresh ground black pepper.
5. Bake until the crust is browned and crisp, about 13-14 minutes. Transfer to a cutting board, and slice each pizza into 10 equal-sized squares.

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Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

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