Put the flour and salt in a mixing bowl. Heat 200 ml of water lukewarm, add yeast and dissolve in it. Add yeast water, 1 tablespoon of oil, egg and sugar to the flour and work into a soft dough. Cover and leave to rise for about 30 minutes. Meanwhile peel pumpkin, remove seeds. Roughly grate the pumpkin.
Peel garlic and chop finely. Wash the herbs, remove leaves and needles from the stalks. Chop the needles. Heat 1 tablespoon of oil in a pan. Sauté the garlic and pumpkin briefly. Season with salt, pepper, thyme and rosemary, let cool down. Knead pumpkin under the yeast dough. Grease a tart tin (30 cm Ø) and dust with flour. Roll out the yeast dough to the size of the tin. Put the dough into the form. Sprinkle with 2 tablespoons of olive oil. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
Knead pumpkin under the yeast dough. Grease a tart tin (30 cm Ø) and dust with flour. Roll out the yeast dough to the size of the tin. Put the dough into the form. Sprinkle with 2 tablespoons of olive oil. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Clean and wash the peppers, peel the onion. Finely dice paprika, onion and dried tomatoes. Mix with the cream cheese and crème fraîche. Season to taste with a little salt and pepper. Cut the cake into pieces and serve with the dip. Serve garnished with cut out figures, small pumpkin slices and herbs
Clean and wash the peppers, peel the onion. Finely dice paprika, onion and dried tomatoes. Mix with the cream cheese and crème fraîche. Season to taste with a little salt and pepper. Cut the cake into pieces and serve with the dip. Serve garnished with cut out figures, small pumpkin slices and herbs