Vegetable Flatbread Tarte
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml
Recipe type: Main Dish
Serves: 4
  • Base:
  • 1½ cups whole wheat flour
  • Pinch of salt
  • ½ tsp Italian herbs
  • ½ cup sparkling water
  • ¼ cup olive oil
  • Topping:
  • 2 Tbsp olive oil
  • 1 large white onion, sliced
  • 3 peppers, diced (red, yellow, green)
  • ½ small zucchini, diced
  • 2-3 garlic cloves, minced
  • 3 cups (100g) baby spinach
  • 1 tsp Italian herbs
  • Salt & pepper, to taste
  • handful of roasted pine nuts
  1. Place the flour, herbs and salt in a bowl and whisk through. Add the sparkling water and oil and knead into a ball. Set aside.
  2. Heat the olive oil in a large pan over high heat. Add in your onions and cook for 2 minutes until golden brown. Add in the zucchini, bell peppers and garlic and cook another 3-4 minutes until soft. Add herbs, salt and pepper and baby spinach and cook another 3-5 minutes until the veggies are properly soft and all liquids have evaporated (this is important otherwise your crust with be soft).
  3. Line a baking pan with parchment paper and use a rolling pin to spread the dough evenly on top. Use your fingers to create a slightly higher crust on the sides and preheat the oven to 175°C/350°F.
  4. Place the veggies on top and spread evenly over the flatbread dough. Place in the oven and bake for 20-25 minutes until the flatbread is crispy. Take out of the oven and let cool down slightly before adding roasted pine nuts and serving.
Recipe by The Tasty K at