Summary

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

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Instructions

1. 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.
2. Divide the dough into 8 portions and roll out into flat cakes.
3. 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.
4. 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.
5. Bake at 220 ° C for 10-15 minutes until golden brown. Sprinkle the baked tarte flambée with the thyme.