Tarte Flambée with Pumpkin, Goat Cheese and Honey
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 220 g flour
- 3 tablespoon olive oil
- 1 egg yolk
- 0.5 teaspoon ½ salt
For covering:
- 1 cup crème fraîche or sour cream
- 0.5 ½ small Hokkaido pumpkin (se)
- 175 g oat cheese, semi-firm and spicy, e.., Goat roll
- 1 small onion (s), red
- Honey, liquid
- Rosemary, rubbed
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Knead wheat flour, 2 tablespoons of olive oil, egg yolk, salt and 100 ml of water to form a smooth dough. Brush the dough ball with the remaining oil and let it rest for 20 minutes.
- Prepare the topping in the meantime. To do this, cut the pumpkin into thin slices, with the skin on but freed from the seeds and fibers inside. Cut the onions into thin rings.
- Preheat the oven to 240 ° C top / bottom heat.
- Roll out the dough very thinly on a floured surface. It is enough for a large sheet or 2 round ones. Place on baking paper. Spread the sour cream thinly. Spread the pumpkin wedges and onion rings. Break or cut the goat cheese into large pieces and spread. Sprinkle with rosemary, distribute 1 - 2 teaspoons of honey with the brisk bee or a spoon to taste.
- Bake on the middle rack for about 10 - 12 minutes.
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