Pumpkin and bacon tarte flambée

Ingredients for 2 servings:

• 200 ml water, lukewarm
• 1 cube of yeast
• 400 g rye flour, type 1150
• 3 tbsp rapeseed oil
• 500 g pumpkin(s) (butternut), or another variety
• 125 g smoked bacon
• 100 g sour cream
• 2 egg yolks
• 200g mozzarella
• sage
• salt and pepper
• nutmeg
• Flour, for rolling out

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

In a bowl, mix some lukewarm water with the yeast and 1 tablespoon of flour. Sprinkle with the remaining flour and let it rise for about 20 minutes, until the dough bubbles. Then mix with the remaining water, rapeseed oil, and salt. Knead the dough for about 10 minutes, until soft and supple (note: rye flour is quite sticky). Cover and let rise in a warm place for about an hour. Deseed and peel the pumpkin, and cut into thin slices or cubes. Finely dice the bacon, and chop the mozzarella and sage leaves. Add the chopped pumpkin to boiling salted water and cook for about 3 minutes. Meanwhile, fry the bacon cubes in a pan until crispy. Remove the pumpkin pieces with a slotted spoon, drain well, and toss with the bacon cubes. Mix the sour cream and egg yolk and season with salt, pepper, and nutmeg. Briefly knead the dough and thinly roll out two bases. Place on two baking sheets lined with baking paper, spread with sour cream, and spread the pumpkin and bacon mixture loosely on top. Arrange the mozzarella pieces on top and sprinkle with sage. Bake the tarte flambées one at a time in a preheated oven at 200°C for 8 to 10 minutes until golden brown and crispy.