Pumpkin tarte flambée

Ingredients for 1 servings:

• 350 g spelt flour
• 6 g dry yeast
• ½ tsp sugar
• ½ tsp salt or granulated meat broth
• 3 tbsp olive oil
• 175 g water
• 250 g pumpkin flesh, e.g. B. Hokkaido
• 1 onion(s), red
• 100 g breakfast bacon
• 1 pear(s)
• 200 g sour cream
• 100 g Gorgonzola, spicy
• salt and pepper
• Paprika powder
• e.g. pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Make a yeast dough from the ingredients spelt flour and water and let it rise for about 1 hour. In the meantime, wash the pumpkin, remove the seeds, and slice the flesh thinly. Cut the onion into wedges and the bacon into 1 cm wide strips. Core the pear and slice the flesh into wedges. Dice the Gorgonzola. Preheat the oven to 250°C top/bottom heat (230°C fan-assisted). Roll out the dough to the size of a baking tray (I always roll it out between two sheets of foil). Mix the sour cream with the spices and spread it on the yeast dough. Top with pumpkin slices, onion, bacon, pear, and Gorgonzola. Bake the tarte flambée in the hot oven for about 25 minutes. Tip: If you like, you can sprinkle it with pumpkin seeds before serving.