Pumpkin tarte flambée with onions and feta

Ingredients for 8 servings:

• 450 g flour, type 405
• 1 pack of 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. B. Hokkaido
• 1 egg yolk
• Salt
• pepper
• 150 g onion(s)
• 4 sprig(s) Thyme , or 1 tsp dried

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

for guests

Mix the flour with the yeast, salt and sugar and knead into a dough with the water until it pulls away from the sides 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 the feta. Cut or slice the pumpkin into approx. 2 mm thin slices. Peel the onions and cut into very fine wedges. Mix the sour cream with the egg yolk and season with salt and pepper. Spread onto the flatbreads, leaving a 1 cm wide border free. Distribute the pumpkin and onions on top. Sprinkle the feta over the dough. Bake at 220°C for 10-15 minutes until golden brown. Sprinkle the baked tarte flambée with the thyme.