Summary

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

1. Make a yeast dough from the ingredients spelled flour to water and let rise for approx. 1 hour.
2. 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.
3. Preheat the oven to 250 degrees (convection 230 degrees).
4. 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.
5. Bake the tarte flambée in the oven for about 25 minutes.
6. If you want, you can sprinkle it with pumpkin seeds before serving.