Autumn Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack tarte flambée batter from the refrigerated shelf
- 150 g crème fraîche
- 200 g pumpkin meat
- 1 medium onion (s), red
- 3 tablespoon maple syrup
- 0.5 ½ pear (s), firm
- 50 g hazelnuts, sliced
- 100 g oat cream cheese
- 100 grams bacon
- some pepper, colored, freshly ground or orange pepper
Print Recipe
Pin Recipe Instructions
- Remove the seeds and fibers from the pumpkin, cut into wedges, peel and cut the wedges into thin slices as possible. Peel the red onion and cut into thin wedges. Mix the pumpkin and onions well with three tablespoons of maple syrup and let them steep.
- Quarter the pear, cut two quarters crosswise into thin slices.
- Place the tarte flambée dough with baking paper on a baking sheet, brush with approx. 150 g crème fraîche and spread over half of the hazelnuts. Place the pumpkin, onion and pear in a thin layer on top, press down a little and sprinkle with the remaining hazelnuts.
- Put the goat cheese in small pieces and finally the bacon plucked into pieces on the tarte flambée, grind a little colored pepper or orange pepper over it and bake it crispy at 225 ° C in the preheated oven for about 20 minutes.
- The baking temperature and duration can vary depending on the oven. The amount refers to one sheet.
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