Pumpkin tarte flambée

Ingredients for 1 servings:

• 200 g flour
• ¼ cube of fresh yeast
• 110 ml water, lukewarm
• 1 pinch(s) of sugar
• 1 tsp salt
• 3 tbsp olive oil
• n. B. Flour for rolling out
• 1 cup of sour cream (approx. 150 g)
• 1 large garlic clove(s), crushed
• 200 g Hokkaido pumpkin(s)
• 150 g Gouda, grated
• 1 handful of spring onions
• 100 g bacon, lean, diced
• 1 m.-sized onion(s)
• some cocktail tomatoes
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

For the dough, dissolve the fresh yeast and sugar in lukewarm water. Knead with flour, salt, pepper, and olive oil in a food processor for about 3-4 minutes. Cover with a tea towel and let rest in a warm oven at about 35°C for about 2 hours. Mix the cup of sour cream with salt, pepper, and crushed garlic. For the topping, thinly slice the Hokkaido pumpkin and lightly fry in a pan with salt and pepper. Peel or wash and chop the onions, spring onions, and tomatoes. Remove the dough from the oven after 2 hours and immediately preheat the oven to 200°C fan/convection oven. Roll out the dough very thinly with a little flour on a tarte flambée/pizza stone or baking sheet and spread with the sour cream mixture. Top the dough with all the remaining ingredients, sprinkling lightly with salt and pepper if desired. Bake the tarte flambée in the preheated oven for about 20 minutes.