Pumpkin tarte flambée

Ingredients for 1 servings:

• 8 tbsp sunflower oil
• 1 kg flour
• 500 ml water
• ½ tsp salt
• 600 g Hokkaido pumpkin(s)
• 2 tbsp olive oil
• 150 g sour cream
• 1 pinch(s) of salt and pepper
• 200 g feta cheese
• 8 rosemary sprigs

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegetarian

To make the tarte flambée dough, mix the oil, flour, water, and salt until smooth. A dough hook is best for this. Place the dough in the refrigerator until the topping is ready. Wash the pumpkin thoroughly and remove any seeds and fibers. Slice the flesh into thin slices using a kitchen slicer, ensuring all pieces are evenly thin. Preheat the oven to 250°C (top/bottom heat). Remove the dough from the refrigerator and roll it out between two sheets of baking paper. Carefully place the dough on a baking sheet and spread with sour cream. Season with pepper and salt, then spread the pumpkin and feta cheese over the dough. Finally, pluck the rosemary from the stems and scatter it, then drizzle the olive oil over the topping. Bake the tarte flambée in the preheated oven on the middle rack for about 10-15 minutes.