Ingredients

For the Flammekueche dough:

• 212 g of wheat flour
• 38 g of amber spent grain flour
• 5 cl of rapeseed oil
• 10 cl of lukewarm water
• Salt

For the celeriac velouté:

• 300 g of celeriac
• 60 cl of almond milk

For garnish :

• Choose around ten seasonal vegetables, here we used Brussels sprouts, red onions, red peppers, cherry tomatoes, purple carrots, yellow beets, chiogga beets, pumpkin, smoked tofu and kale leaves!

Preparation

• Mix the flours and the salt, then add the lukewarm mixture of water and oil, when the dough is smooth, let it rest for 1 hour.
• For the celery puree, peel and dice the celery, then cover with almond milk. Cook over low heat, stirring. When the celery is cooked, drain it and mix it, adding a little almond milk to facilitate the mixing and season. The velouté must have the same texture as a heavy cream.
• Cut all the vegetables into small pieces.
• Flour your work surface and roll out the dough, giving it an oval shape, then add the cold celery velouté and spread it evenly over the entire surface, place the vegetables and bake the flammekueche for about 15 minutes of cooking at 200 °C!