Pumpkin Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g spelled flour
- 6 g dry yeast
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ salt, or grained meat broth
- 3 tablespoon olive oil
- 175 g water
- 250 g pumpkin meat, e.. Hokkaido
- 1 onion (s), red
- 100 g breakfast bacon
- 1 pear (s)
- 200 g sour cream
- 100 g Goronzola, spicy
- salt and pepper
- Paprika powder
- Pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the ingredients spelled flour to water and let rise for approx. 1 hour.
- In the meantime, wash and core the pumpkin and slice the pulp into thin slices. Cut the onion into wedges, cut the bacon into 1 cm wide strips. Core the pear and cut the pulp into wedges. Dice the Gorgonzola.
- Preheat the oven to 250 degrees (convection 230 degrees).
- Roll out the dough to the size of a baking sheet. (I always roll out the dough between 2 sheets of foil. Mix the sour cream with the spices and spread on the yeast dough, cover with pumpkin slices, onions, bacon, pear and Gorgonzola.
- Bake the tarte flambée in the oven for about 25 minutes.
- If you want, you can sprinkle it with pumpkin seeds before serving.
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