Pumpkin tarte flambée

Ingredients for 4 servings:

• 1 cube of yeast
• 4 tbsp water, lukewarm
• 500 g flour
• 200 ml buttermilk
• 4 tbsp olive oil
• Salt
• Flour for the work surface
• 800 g Hokkaido pumpkin(s)
• 4 onions
• 4 sprigs rosemary
• 400 g crème fraîche
• n. B. Pfeffer
• 100 g arugula
• 200 g ham, air-dried
• 250 g Parmesan

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Dissolve the yeast in 4 tablespoons of warm water. Knead with flour, buttermilk, oil, and 1 teaspoon of salt to form a smooth dough. Shape into a ball, cover, and let rise in a warm place for 1 hour. Meanwhile, wash the pumpkin, halve it, remove the seeds, and slice it into thin strips, skin on. Peel the onions and thinly slice them. Strip the rosemary sprigs and roughly chop them. Grate the Parmesan cheese. Preheat oven to 240°C. Knead the dough with your hands on a floured work surface, divide into four portions, and roll each out thinly on half a sheet of baking paper. Place on baking sheets. Mix the crème fraîche with salt, pepper, and rosemary and spread over the dough. Arrange the pumpkin and onions on top. Bake in the bottom of the hot oven for 10-15 minutes. Wash the arugula, sort through the seeds, and shake dry. Tear the ham into bite-sized pieces. Spread the Parmesan, ham and arugula on the tarte flambée and serve immediately.