Ingredients
| 450 g | Flour, type 405 |
| 1 pack. | Dry yeast, approx. 7 g |
| 1 tsp | Salt |
| 1 tsp | Sugar |
| 225 ml | Water, lukewarm |
| 350 g | Feta Cheese |
| 250 g | sour cream |
| 250 g | Pumpkin flesh, e.g. Hokkaido |
| 1 | Yolk |
| Salt | |
| Pepper | |
| 150 g | Onion(s) |
| 4 twig/s | thyme, or 1 tsp dried |
Nutritional values per serving
Kcal
375
Protein
14.41 g
Fat
15.11 g
Coal hydr.
44.02 g
Preparation
Working time: approx. 45 minutesResting time approx. 30 minutesCooking/baking time approx. 15 minutesTotal time approx. 1 hour 30 minutes
Mix flour with yeast, salt and sugar and knead with the water to form a dough until it comes off the edge of the bowl. Cover and let rise in a warm place for 30 minutes.
Divide the dough into 8 portions and roll out into flatbreads.
For the topping, crumble feta. Cut or slice the pumpkin into slices about 2 mm thin. Peel the onions and cut them into very fine wedges.
Mix the sour cream with the egg yolks, season with salt and pepper. Spread on the dough flatbreads, leaving a 1 cm wide edge. Spread the pumpkin and onions on top. Sprinkle feta on top.
Bake at 220°C for 10-15 minutes until golden brown. Sprinkle baked tarte flambée with thyme.