Encore vegan – Jeanette tapissée aux herbes et garnie de champignons sauvages et choufleur

I am not sure how to call this…it’s not a pizza, not a tart, not a galette, and not sure it fits into the flat bread category. So I decided to call it a Jeanette. Jeanette is a female’s old fashioned name, that I thought could as well fit in the food world (actually in mine it does) so here is a Jeanette. The crust is made out of whole wheat einkorn flour, topped with a garlic-herb paste, wild mushrooms, cauliflower. Originally, I had a in mind a vegan tarte flambée (flammekueche), one thing leading to another, then Jeannette was born.

Einkorn flour does not have the same texture than regular flour, therefore you will get a different type of dough. When mixed with yeast, einkorn flour will not rise as much as regular flour, and you will not get a airy and fluffy dough. It’s more dense  (which I like). So you your dough does not rise as much, don’t throw it away, it’s normal.

This became a favorite in the house and I make it once a week now!


For the crust

  • 1 1/4 cup einkorn whole wheat flour
  • salt
  • 1/2 cup lukewarm water
  • 1/2 tsp dry yeast

for the herb paste

  • 1 cup of mixed herbs (cilantro, oregano, chives, parsley, etc…)
  • 3 garlic cloves
  • 4 tbs + olive oil
  • salt and pepper

For the topping

  • 1 small cauliflower, broken into florets
  • 1 tbs olive oil
  • 1.2 cups mixed wild mushrooms
  • salt and pepper
  • 1/4 tsp dried oregano
  • 1/4 onion, sliced very thinly
  • chili flakes (to taste)


For the dough

In a mixing container, add flour and salt and mix well. In a cup add water to yeast and let it sit for about 10 minutes until yeast starts to activate. Mix and pour into flour. Using your hands knead the dough until you obtain a smooth ball. Set aside, cover with a towel and let it rise for about one hour.

For the herb paste

Mix all ingredients in a mixer and set aside

For the topping

Bring a pot of salted water into a boil. Add cauliflower. Boil for about 3-4 minutes, then remove from heat and drain.

In a pan, heat olive oil, add mushrooms and let cook at medium heat until water evaporates (about 5 minutes). Adjust with salt and remove from heat.

On a flat surface spread dough thinly (about 3 mm) with rolling pin. If too sticky add flour. Lay dough on a pizza pan, as if you are making a pizza. Spread herb paste all over the dough. Add mushrooms, then cauliflower and finally the onions. Sprinkle some chili flakes and oregano, salt and pepper.

Pre heat oven at 400F and place the Jeannette on rack closer to the flame/heat. Cook for about 10-15 min, ensuring the bottom is not burning. It needs to be crunchy and golden brown.

Remove from oven and sprinkle with some olive oil. Serve hot