Tarte flambée with minced meat and pumpkin sauce

Ingredients for 4 servings:

• 450 g flour
• 2 packets of dry yeast
• 2 tbsp olive oil
• 1 tsp, leveled salt
• 250 ml water, lukewarm
• 800 g butternut squash or Hokkaido
• 1 small can of pizza tomatoes
• 1 clove(s) garlic
• 1 tsp curry powder
• salt and pepper
• 250 g minced beef
• 1 shallot(s)
• 1 egg(s)
• 1 tsp mustard
• salt and pepper
• 400 g savoy cabbage
• 125 g Appenzeller, grated, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

For the base: Put the flour in a bowl and stir in the dried yeast. Add the salt and olive oil and knead with lukewarm water until smooth. Let the yeast dough rise in a warm place for about 30 minutes. For the sauce: Deseed the pumpkin and cut into cubes. Cook the cubes together with the peeled garlic in boiling salted water for about 15 minutes, then drain. Add the pizza tomatoes, curry powder, pepper and salt and puree everything. For the topping: If using fresh savoy cabbage, briefly blanch the leaves in salted water, pat dry and cut into strips. If using frozen savoy cabbage, only let it thaw thoroughly. Finely dice the shallot and knead together with the minced beef, egg, mustard, salt and pepper. Briefly fry everything in a pan with a little oil. Add the savoy cabbage and braise briefly. Roll out the dough on a baking tray lined with baking paper and spread the pumpkin sauce over the dough. Top everything with the minced meat and savoy cabbage mixture and sprinkle with cheese. Bake the cake in a preheated oven at 220 degrees Celsius for 25-30 minutes. Tip: Instead of Appenzeller, you can also crumble feta cheese over the top.