Pumpkin tarte flambée

Ingredients for 1 servings:

• 300 g flour
• 1 packet of dry yeast
• 175 ml water, warm
• 1 tsp salt
• 5 tbsp oil
• ½ pumpkin(s), e.g. B. Hokkaido
• 1 vegetable onion(s)
• 100 g cream cheese with herbs
• 2 tbsp milk
• 100 g tomatoes or pizza tomatoes
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the flour and dry yeast well. Knead with water, 4 tablespoons of oil, and salt to form a smooth yeast dough (you can, of course, also make dough with fresh yeast; everyone probably has their own favorite recipe). Cover the dough and let it rise in a warm place for at least 30 minutes. Preheat a baking tray in the oven to 250°C (fan oven 220°C). Deseed and coarsely grate the pumpkin (honestly, this works best with a food processor). Peel the onion and slice into thin rings. Blanch, peel, deseed, and dice the tomatoes. (If you’re in a hurry, ready-made pizza tomatoes will do.) Mix the cream cheese and milk. Roll out the dough thinly on baking paper and spread with the cream cheese mixture. Top with the pumpkin, onion rings, and tomatoes. Season with salt and pepper and drizzle with 1 tablespoon of oil. Place the dough, still on the paper, onto the hot baking tray and bake for 12-14 minutes on the middle rack. Federweißer tastes delicious with it.