Pumpkin tarte flambée

Ingredients for 4 servings:

• 10 g fresh yeast
• 250 g flour
• ½ tsp salt
• 100 ml buttermilk
• 2 tbsp olive oil
• 300 g Hokkaido pumpkin(s)
• 1 apple
• 1 onion(s), red
• 100 g goat’s cheese
• 100 g sour cream
• 50 g walnuts, peeled
• 2 sprigs rosemary
• 4 tsp honey
• Salt and pepper, freshly ground
• 1 bunch rocket (arugula)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 25 minutes

Crumble the yeast and dissolve it in 4 tablespoons of warm water. Knead with the flour, salt, buttermilk, and oil, first using the dough hook of a hand mixer, then by hand, until a smooth dough forms. Shape into a ball, cover, and let rise in a warm place for 2 hours. Halve and core the pumpkin. Core the apple. Thinly slice the pumpkin, apple, and onion. Mix the goat’s cheese with the sour cream until smooth. Roughly chop the walnuts. Pluck the rosemary needles from the sprigs. Preheat a baking tray in a hot oven at 250°C (top/bottom heat) (convection not recommended). Knead the dough with your hands and divide into 4 portions. Roll each out thinly on a sheet of baking paper, let rest for 10 minutes, and then roll out even thinner. Spread the flatbreads with the goat’s cheese and sour cream mixture. Top with the pumpkin, onion, walnuts, and rosemary. Season with salt, pepper, and honey. Place one flatbread at a time on the baking sheet, lined with baking paper, and bake in the hot oven on the middle rack for 5-7 minutes. Sprinkle with trimmed and washed arugula and serve immediately.