Summary

Ingredients

• 200 ml water, lukewarm
• 1 cube yeast
• 400 g rye flour, type 1150
• 3 tablespoon rapeseed oil
• 500 g pumpkin (se) (butternut), or another variety
• 125 g bacon, smoked
• 100 g sour cream
• 2 egg yolks
• 200 g mozzarella
• sage
• salt and pepper
• nutmeg
• Flour for rolling

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Instructions

1. Mix some lukewarm water with the yeast and 1 tablespoon flour in a bowl. Sprinkle with the remaining flour and let rise for about 20 minutes until the dough starts to bubble. Then mix with the rest of the water, rapeseed oil and salt. Knead the dough for about 10 minutes until it is soft and pliable (attention: rye flour sticks quite strongly). Cover and let rise in a warm place for about an hour.
2. Core, peel and cut the pumpkin into thin slices or cubes. Finely dice the bacon, cut the mozzarella and sage leaves into small pieces. Put the finely chopped pumpkin in boiling salted water and cook for about 3 minutes. In the meantime, leave the bacon cubes in a pan until crispy. Remove the pumpkin pieces with a slotted spoon, drain well with the bacon cubes. Mix the sour cream and egg yolk and season with salt, pepper and nutmeg.
3. Now knead the dough briefly and roll out two bases thinly. Place on two baking sheets lined with baking paper, brush with the sour cream and loosely spread the pumpkin and bacon mixture on top. Spread the mozzarella pieces on top and sprinkle with sage.
4. Fry the tarte flambée one after the other for 8 to 10 minutes at 200 degrees in a preheated oven until golden brown and crispy.