John Myers
Ingredients for 1 servings:
- 1 pack of tarte flambée dough, approx. 250 g, from the refrigerated section
- 150 g crème fraîche
- 150 g Brussels sprouts, cleaned, approx.
- 100 g pumpkin(s), peeled, approx.
- 50 g walnuts or hazelnuts, sliced
- 2 tsp honey
- n. B. Salt
- n. B. Pepper, freshly ground
- e.g. nutmeg, freshly grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
for 1 tray
Blanch the Brussels sprouts in boiling salted water for about 4 minutes, drain well, and let them wilt. Cut the sprouts into 3-4 slices, depending on their size. Cut the pumpkin flesh into wedges and crosswise into thin slices, about the thickness of a knife’s back, or slice or grate them. Roughly chop the walnuts, alternatively use sliced hazelnuts, or mix both types of nuts. Roll out the tarte flambée dough, from the refrigerator or homemade, on a baking sheet lined with baking paper and spread with the crème fraîche, leaving a border about 1 cm wide all around. Spread the nuts, pumpkin, and Brussels sprouts on the dough, season with salt and freshly ground pepper, and grate a little nutmeg over the top. Finally, drizzle with about 2 teaspoons of honey. Bake in a preheated oven at 225°C for about 15 minutes until golden brown.
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