John Myers
Ingredients for 2 servings:
- 2 portions of tarte flambée dough, e.g. tarte flambée bases, ready-made, from the refrigerated section
- 1 cup of crème fraîche, 200 g
- 2 garlic cloves, squeezed
- Salt and pepper, white
- ½ small Hokkaido pumpkin(s)
- 1 bratwurst, coarse, fresh
- 80 g goat’s cheese slices
- Pepper, coarse
- chili flakes
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Totally simple with great taste
Preheat oven to 250°C (top/bottom heat). Mix the crème fraîche with salt, white pepper, and crushed garlic. Wash the pumpkin thoroughly, quarter it, and remove the seeds. Cut into thin slices, season with salt, and set aside. Remove the sausage meat from the casing and fry in a pan until crumbly, seasoning with chili flakes. Spread the crème fraîche over the tarte flambée bases. Arrange the pumpkin slices and sausage meat on top, crumble the goat’s cheese over it, and season with coarse pepper to taste. Bake the tarte flambée on the middle rack for about 10 minutes, checking frequently to ensure it doesn’t overcook.
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