John Myers
Ingredients for 4 servings:
- 400 g whole wheat flour
- 20 g yeast
- ¼ liter of lukewarm water
- 3 tbsp olive oil
- 1 tsp salt
- 100 g sour cream
- 200 g cream cheese
- ½ small pumpkin(s) (Hokkaido)
- salt and pepper
- 1 bunch of spring onions
- 2 balls of mozzarella
- Grease for the tray
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
Place the flour in a bowl. Dissolve the yeast in the water and stir into the flour. Knead into a smooth dough, adding oil and salt. Cover with a damp cloth and let rise for at least 30 minutes. Knead again and roll out on a greased baking sheet. Mix together the sour cream and cream cheese, season with salt and pepper. Spread the mixture over the dough. Cut or slice the pumpkin into very thin wedges and arrange them on the cream cheese mixture, and season. Sprinkle the finely sliced spring onions on top. Halve the cheese balls and cut them into thin slices. Arrange them on the tarte flambée and season again. Bake at 220°C (top/bottom heat) for about 15-20 minutes. You can also divide the dough into flatbreads and bake in several batches (6-8 pieces).
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