Pumpkin tarte flambée

Ingredients for 4 servings:

• 2 packs of tarte flambée dough from the refrigerated section (250 g each)
• 300 g Hokkaido pumpkin(s) or butternut
• 2 tbsp oil, e.g. olive oil
• salt and pepper
• 200 g crème fraîche
• 150 g blue cheese, e.g. B. Gorgonzola
• 75 g walnut kernels
• 1 tbsp rosemary needles
• Cream of balsamic vinegar for drizzling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with blue cheese

Preheat the oven to 200°C (fan/convection oven). Remove the tarte flambée dough from the refrigerator. Halve the pumpkin, remove the seeds, cut into centimeter-wide wedges, and peel if necessary. Heat oil in a pan and fry the pumpkin wedges vigorously for 2-3 minutes, then season. Roll out the tarte flambée dough and place on two baking sheets. Spread crème fraîche on top and top with pumpkin wedges. Crumble the cheese over the dough. Roughly chop the walnuts, sprinkle them over the pumpkins along with the rosemary, and season with pepper. Bake in the preheated oven for about 15 minutes until crispy. Cut into pieces and drizzle with balsamic vinegar, if desired.