Pumpkin – Tarte Flambée with Apples, Coriander and Black Cumin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- Knead the yeast dough and roll it out on a baking sheet lined with baking paper.
- Spread the creme fraiche on the dough and sprinkle with the bacon cubes. Possibly salt (depending on how salty the bacon is).
- Spread the pumpkin / apple / onion mixture on top and sprinkle with black cumin.
- Bake in a preheated oven at 225 degrees for about 25 minutes.
- 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.
- Can also be offered as a snack or finger food.
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