This recipe makes you feel like autumn: a wafer-thin, crispy tarte flambée with pumpkin, spicy cheese and pumpkin seeds.
Who doesn’t make your mouth water.
Flammkuchen
are popular with young and old all year round. In autumn, however, you are most in the mood for the delicious crunchy pastries. In addition to the Alsatian version with onions and bacon *, there are now many variants in which you can use ingredients that you like best to your heart's content. And what would be better for autumn than a
pumpkin topping
? The spicy
feta cheese
goes particularly well with it. The noble recipe comes from French cuisine, which is why the tarte flambée dough is made with yeast, which is quite unusual here, and accordingly has to go a bit in preparation. Baking in the oven is then very quick. Don't miss out on this autumn treat!
Also delicious:
onion cake without a base in just 30 minutes.
Pumpkin Flammkuchen Recipe: The Ingredients
Portions: 6 pieces
Preparation time: 45 minutes
Walking time: 60 minutes
Baking time: 15 minutes
For the dough:
375 g wheat flour (type 550)
125 g rye flour (type 1150)
20 g yeast (about 1/2 cube)
1/2 teaspoon sugar
2 tbsp rapeseed oil
1 teaspoon sea salt
For covering:
600 g Hokkaido pumpkin
4 tbsp olive oil
sea-salt
pepper
2 cloves of garlic
200 g sour cream
200 g sour cream
150 g feta
3-4 sprigs of thyme
3 tbsp pumpkin seeds
Hokkaido pumpkin
is particularly good for baking and cooking because it doesn't need to be peeled.
This saves time and nerves.
+
Nothing beats a tarte flambée made with seasonal ingredients.
Pumpkin shouldn't be missing in autumn!
© Imago
Also
try :
The pumpkin season is calling: Make delicious rolls with the autumn vegetables.
Pumpkin tarte flambée: the perfect autumn recipe to imitate
For the dough
, put the two types of flour in a bowl, make a well in the middle and crumble the yeast into it.
Sprinkle with sugar and mix with 150 ml of lukewarm water to form a pre-dough.
Cover the bowl and let rise in a warm place for 15 minutes.
Add 150 ml of lukewarm water, oil and sea salt to the pre-dough and knead everything in the food processor to form a smooth dough.
Then knead the dough vigorously by hand on a floured work surface for another 5 minutes.
Put the dough back in the bowl, cover it and let the dough rise in a warm place for another 45 minutes until its volume has doubled.
In the meantime, remove
the soft inside of the pumpkin
for the topping
and cut it unpeeled into 1 cm thin slices.
Heat the oil in a pan and fry the pumpkin wedges in it on both sides for 2-3 minutes.
Then season with sea salt and pepper and remove.
Peel the garlic.
Mix the sour cream and sour cream together, squeeze the garlic and season everything with sea salt and pepper.
Preheat the oven to 230 ° C top / bottom heat.
Knead the dough briefly, divide it into six portions and roll each one out on a little flour to form an oval, 2-3 millimeter thin flatbread.
Grease two baking sheets and place three flat cakes on each.
Brush the flatbreads with the sour cream and cover them with the pumpkin wedges.
Break the feta into pieces and sprinkle it on top.
Wash thyme, shake dry and spread on top.
Season with pepper and sprinkle with pumpkin seeds.
Slide one of the trays into the oven on the lower rail and bake the tarte flambée for 12-15 minutes until crispy and golden brown.
Then take it out and bake the tarte flambée on the second tray in the same way.
Baking on the lower rack and the high oven temperature are also important so that the tarte flambée is nice and crispy.
Accordingly, you should really bake the trays one after the other and avoid circulating air.
The
tarte flambée taste
best
fresh from the oven
, so serve them straight away!
A crunchy salad goes well with it.
If you have to go faster, you should definitely try these tarte flambée cups: a delicious snack for in between.
Bon Appetit!
(mad)
* Merkur.de is an offer from
IPPEN.MEDIA.
List of rubric lists: © imago stock & people
