Pumpkin tarte flambée

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the yeast dough, crumble the yeast into a small bowl. Mix with sugar until the yeast becomes liquid. Put flour, 1/2 tsp salt and 2 tbsp oil in a bowl. Add approx. 125 ml lukewarm water and yeast and immediately knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for approx. 45 minutes until the dough has doubled

2. 2

   Peel the pumpkin thinly and cut into very thin slices. Clean and wash spring onions and cut into rings. Stir sour cream until smooth, season with salt and pepper. Line a baking tray (approx. 32 x 38 cm) with baking paper

3. 3

   Knead the dough once more and quarter it. Roll out in portions on a floured work surface until oval. Place 2 pastry sheets on each baking tray. Spread doughs with sour cream. Spread vegetables on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 15 minutes. In the meantime, clean, wash and shake dry the rocket. Sprinkle the finished tarte flambée with rocket. Do the same with the rest of the dough. Serve ready tarte flambée immediately. Raw ham tastes good with it

4. 4

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
51 g

FATS
18 g

PROTEINS
8 g