Tarte flambée with pumpkin, goat cheese and honey

Ingredients for 2 servings:

• 220 g flour
• 3 tbsp olive oil
• 1 egg yolk
• ½ tsp salt
• 1 cup of crème fraîche or sour cream
• ½ small Hokkaido pumpkin(s)
• 175 g goat cheese, semi-hard and spicy, e.g. goat roll
• 1 small onion(s), red
• Honey, liquid
• Rosemary, shredded
• Salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Knead the wheat flour, 2 tablespoons of olive oil, egg yolk, salt, and 100 ml of water into a smooth dough. Brush the dough ball with the remaining oil and let it rest for 20 minutes. In the meantime, prepare the topping. Cut the pumpkin into thin slices (preferably with the skin on, but remove the seeds and fibers from the inside). Slice the onions into thin rings. Preheat oven to 240°C (top/bottom heat). Roll out the dough very thinly on a floured surface. This will cover one large baking sheet or two round ones. Place on baking paper. Spread the sour cream thinly. Distribute the pumpkin wedges and onion rings. Break the goat cheese into large pieces or cut them and distribute them. Sprinkle with rosemary and, if desired, 1-2 teaspoons of honey, spread with a spoon or with a fork. Bake on the middle rack for approx. 10-12 minutes.