...and another pumpkin recipe: Pumpkin tarte flambeé

 

Last week I visit my parents for a few days. Since I’m always taking over kitchens wherever I stay and my mom was quite busy, she wanted me to cook a pumpkin stew.

But I refused because I wanted to try this amazing pumpkin tarte flambee recipe I had discovered in a magazin just a few days ago.

And…since the entire baking tray of tarte flambeè didn’t make it to dinner I’m pretty sure that my family liked it. 

And here is some info about pumpkins (in case you need any reason to eat pumpkin in fall):

Pumpkins contain low calories, low carbohydrates and quite a lot of water. Moreover threre’s a significant quantity of iron and carotene in all those orange pulp.

See…quite healthy, isn’t it?!

So there’s no need to think twice…get out and get some pumpkins.

And here’s how to prepare them:

To make the dough you’ll need 400g of wholegrain flour, one pack of dry yeast and a pinch of salt. Put everything in a big bowl. Then add one tablespoon of honey, two tablespoons of olive oil and about one cup of warm milk (careful: it mustn’t be hot!). Knead all together until it comes to a ball. Let the dough sit in a warm place for about half an hour. It should double in size.

Meanwhile you can cut the pumpkin into small chunks. Stir fry the chunks until they are slightly soft but still solid in the middle. Season with salt, pepper and two tablespoons of honey. Turn down the heat and let it chill for a while.

Take your dough again. Roll it out, spread about one tabelspoon of olive oil onto it and let it sit for another 15 minutes. 

Afterwards you can prepare some more toppings. Slice up one onion and one glove of garlic. Then cut one ball of mozzarella cheese as well as 100g of Emmentaler cheese into little pieces. Next whisk one egg and one cup of cream cheese together and spread it onto your dough. Then sprinkle with all your veggies you prepared and the cheese. Add a bit more salt, pepper and rosemary.

Now it’s time to fire up the oven. Bake your tarte flambeé for about 30 minutes at 180°C. Then turn up the heat to 200°C and bake for another 10 minutes until it’s nicely golden.

You can serve the pumpkin tarte flambeé right away, for example for dinner or lunch.

Or you can cut it into small triangles and serve it for brunch, tea time or even on a buffet.

And…not to forget about all those vegans out there: To make the tarte flambeè vegan replace the honey with agave syrup. Instead of cream cheese and milk you can use equal soya products. 

Enjoy

xo

Andrea