Pumpkin Tarte Flambée with Onions and Feta
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 450 g flour, type 405
- 1 pack dry yeast, approx 7 g
- 1 teaspoon salt
- 1 teaspoon sugar
- 225 ml water, lukewarm
- 350 g feta cheese
- 250 g sour cream
- 250 g pumpkin meat, e.., Hokkaido
- 1 egg yolk
- salt
- pepper
- 150 g onion (s)
- 4 sprigs thyme, or 1 teaspoon dried
Print Recipe
Pin Recipe Instructions
- Mix the flour with yeast, salt and sugar and knead with the water to form a dough until it loosens from the edge of the bowl. Cover and let rise in a warm place for 30 minutes.
- Divide the dough into 8 portions and roll out into flat cakes.
- For the topping, crumble the feta. Cut or slice the pumpkin into approx. 2 mm thin slices. Peel the onions and cut into very fine wedges.
- Mix the sour cream with the egg yolk and season with salt and pepper. Spread on the dough, leaving a 1 cm wide border free. Spread the pumpkin and onions on top. Sprinkle the feta over the top.
- Bake at 220 ° C for 10-15 minutes until golden brown. Sprinkle the baked tarte flambée with the thyme.
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