Pumpkin – Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 1 pack dry yeast
- 275 ml water, warm
- 1 teaspoon salt
- 5 tablespoon oil
- 0.5 ½ pumpkin (s), e.g., Hokkaido
- 1 vegetable onion (s)
- 100 g cream cheese with herbs
- 2 Table spoons milk
- 100 g tomato (s) or pizza tomatoes
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the flour and dry yeast well. Knead with water, 4 tablespoons of oil and salt to form a smooth yeast dough (you can of course also prepare dough with fresh yeast, everyone has their favorite recipe). Cover and let the dough rise in a warm place for at least 30 minutes.
- Preheat a tray in the oven at 250 degrees (convection 220 degrees). Core the pumpkin and grate coarsely (honestly it works best with a food processor). Peel the onion and cut into thin rings. Blanch, peel, core and dice tomatoes. (If you have to go fast, you can also use ready-made pizza tomatoes.) Mix the cream cheese and milk.
- Roll out the dough thinly on baking paper and brush with the cream cheese mixture. Top with pumpkin, onion rings and tomatoes. Salt and pepper and drizzle with 1 tablespoon of oil.
- Pull the dough with the paper onto the hot tray and bake for 12-14 minutes on the middle rack. Federweißer also tastes delicious.
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