A special kind of tarte flambée

Ingredients for 2 servings:

• 1 roll(s) of tarte flambée dough from the refrigerated section
• ½ small Hokkaido pumpkin(s)
• 120 g goat’s cheese, alternatively cow’s milk cheese
• 80 g smoked bacon (bundle)
• some olive oil
• 200 g crème fraîche
• salt and pepper
• some cinnamon
• some allspice
• some vanilla, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with Hokkaido pumpkin, cream cheese, cinnamon and vanilla, a must-try!

Preheat the oven to 200°C fan/convection oven. Core the Hokkaido cheese and finely grate it, including the skin. Marinate it in a little olive oil for a few minutes. Dice the bacon. Place the tarte flambée dough on a baking sheet with the baking paper on it. Mix the crème fraîche with salt, pepper, cinnamon, allspice, and vanilla and spread it on the dough. Spread the pumpkin evenly over the cream and dollop the cream cheese over it. Distribute the bacon on top. Bake in the oven for 12-14 minutes.