Tarte flambée with pumpkin and fig

Ingredients for 1 servings:

• 250 g tarte flambée dough from the refrigerated section or homemade
• 150 g crème légère with herbs
• 100 g pumpkin(s), about
• 2 small figs
• 5 spring onions, including the white part
• 100 g bacon, sliced
• 50 g goat’s cream cheese or soft goat’s cheese
• some salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for 1 tray

Place the tarte flambée dough, homemade or from the refrigerator, on a baking sheet lined with baking paper and lightly spread with the crème légère, leaving a 1 cm border all around. Cut the pumpkin into 1-2 cm thick wedges, peel and deseed, and cut about 100 g of it crosswise into 2 mm thick slices. Generously trim off the stems and blossom ends of the figs, halve the figs, and also cut them crosswise into thin slices. Slice the white parts of the spring onions into thin rings. Cover the base with the pumpkin, figs, and spring onions, season with a little freshly ground pepper, and add a little salt if desired. The bacon and cheese add a lot of flavor, so be careful with the salt! Distribute the goat cheese in chunks or slices over the tarte flambée, cut or tear the bacon slices into 5-6 pieces, and arrange them on top. Bake the tarte flambée in a preheated oven at 225°C (top/bottom heat) for about 20 minutes, until the desired browning is achieved. Every oven bakes differently, so check occasionally and bake for a shorter or longer time if necessary.