Pumpkin tarte flambée

Ingredients for 2 servings:

• 1 pack of dough (tarte flambée dough, (bought 40x24cm or homemade)
• 250 g pumpkin flesh (without peel and seeds)
• 150 g onion(s)
• 30 g dried tomatoes
• 10 g fresh ginger
• 100 g sour cream, or sour cream
• 50 ml milk or cream
• 80 g Gorgonzola
• 60 g cheese, grated
• salt and pepper
• Tabasco or other hot seasoning sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Grate the pumpkin flesh, not too coarsely, and cut the onion into strips and the tomatoes into small cubes. Mix the pumpkin, onion, and tomato in a bowl with grated ginger, a pinch of salt and pepper, and two or three dashes of seasoning sauce. Preheat oven to 200°C fan/convection oven or 220°C conventional oven. Heat the milk/cream (preferably a little less at first), but do not boil, and dissolve the Gorgonzola in it. It should have a slightly creamy consistency; add a little more milk if necessary. Roll out the tarte flambée dough on a baking sheet, spread evenly with the sour cream, and spread the pumpkin mixture on top. Spoon the Gorgonzola cream over the dough. Finally, top with grated cheese and place in the oven. Bake for 15 to 20 minutes until golden brown. Also serves as an appetizer for 4-6 people per sheet.