Pumpkin Tarte Flambée with Apples, Coriander and Black Cumin

Summary

Ingredients

• 300 g spelled flour
• 0.5 ½ pack dry yeast
• 1 teaspoon salt
• 150 ml water, warm
• 1 tablespoon olive oil
• 200 g pumpkin (se), cut into wedes, pitted, finely sliced (e.. Hokkaido)
• 1 apple, quartered, pitted, finely sliced
• 1 onion (s), finely sliced
• 1 teaspoon coriander, whole
• 1 teaspoon peppercorns
• 1 teaspoon pepper, pink, whole
• 1 tablespoon olive oil
• 1 cup crème fraîche
• 100 g bacon, lean, diced
• 3 tablespoon black cumin

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Instructions

1. Make a yeast dough from flour, yeast, salt, water and olive oil and let rise for about 30 minutes (or make a yeast dough using the method of your choice).
2. Grind the coriander seeds, black and pink pepper and mix with 1 tablespoon of olive oil with the grated pumpkin, onions and apple. Salt lightly.
3. Knead the yeast dough and roll it out on a baking sheet lined with baking paper.
4. Spread the creme fraiche on the dough and sprinkle with the bacon cubes. Possibly salt (depending on how salty the bacon is).
5. Spread the pumpkin / apple / onion mixture on top and sprinkle with black cumin.
6. Bake in a preheated oven at 225 degrees for about 25 minutes.
7. Bitter leaf salads such as radicchio or rocket go particularly well with this, and can also be spread directly on the tarte flambée without dressing - as is done with rocket pizza.
8. Can also be offered as a snack or finger food.