Heavenly recipe for autumn tarte flambée with pumpkin
This tarte flambée with pumpkin, goat's cheese and crunchy pumpkin seeds is a wonderful combination of crispy pastry and savoury-sweet flavours. The delicate Hokkaido pumpkin harmonizes perfectly with tangy goat's cheese and aromatic thyme, while a hint of honey rounds off the whole thing and adds a slight sweetness. A simple but sophisticated recipe that is perfect for cosy evenings and can be shared with friends and family as desired.
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Ingredients for 2 tarte flambée (approx. 4 portions)
For the dough:
- 250 g flour
- 125 ml water
- 2 tbsp olive oil
- 1 pinch of salt
For the topping:
- 150 g crème fraîche or sour cream
- 1 small clove of garlic, finely chopped (optional)
- 1 small Hokkaido pumpkin (approx. 200 g), cut into very thin slices
- 1 red onion, finely sliced
- 200 g bacon (alternatively: feta, goat's cheese or mild blue cheese)
- 2 tbsp pumpkin seeds or a handful of walnuts
- Fresh thyme or rosemary
- Salt and pepper
Preparation of the tarte flambée:
- Prepare the dough: Combine the flour, water, olive oil and salt in a bowl and knead into a smooth dough. Divide the dough into two portions and roll out each into a thin, oval or round flatbread shape.
- Prepare the topping: Mix the crème fraîche with the garlic, a little salt and pepper and spread evenly over the rolled-out dough flatbreads.
- Top the tart: Spread the pumpkin slices and onion rings evenly over the flatbreads. Tear the bacon into small pieces and place on top. Sprinkle with the pumpkin seeds and thyme leaves (or rosemary).
- Baking: Bake the tarte flambée in a preheated oven at 220°C (top/bottom heat) for around 12-15 minutes until the pastry is crispy and the pumpkin slices are cooked but still firm to the bite.
Our tip: The dough will be particularly crispy if you preheat a pizza stone in the oven and bake the tarte flambée on it.
