Pumpkin tarte flambée

Name: Pumpkin tarte flambée
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 10 Shallots; 1 (approx. 600 g) Small Hokkaido pumpkin; 12 Stem(s) Thyme; 2 packs (260 g each) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); 250 g Schmand; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Salt; 7-10 Tbsp grated peel of 1 organic orange

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

10 Shallots
1 (approx. 600 g) Small Hokkaido pumpkin
12 Stem(s) Thyme
2 packs (260 g each) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
250 g Schmand
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Salt
7-10 Tbsp grated peel of 1 organic orange

Directions

1
Peel and slice the shallots. Wash the pumpkin, cut into quarters, scrape out the seeds with a spoon. Slice quarter finely. Thyme wash, shake dry, pluck leaves from the stalks. Put something to garnish aside
2
Take 1 tarte flambée dough out of the package, unroll directly on a baking paper. Spread with 125 g sour cream, spread half of the pumpkin and half of the shallots evenly on top. Sprinkle with pepper, some salt, half of the orange peel and half of the thyme
3
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes. Remove from the oven, place on a board and sprinkle with fresh thyme to taste
4
Process the second dough and other ingredients in the same way. Flammkuchen should be served one after the other