Flambkuchen with two toppings

Name: Flambkuchen with two toppings
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cube (about 10 g) Yeast; 1 TEASPOON Sugar; 300 g Flour; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 1 red onion; 50 g streaky smoked bacon; 300 g Hokkaido Pumpkin; 100 g Fresh cream; 7-10 Tbsp Pepper from the mill; 4 TSP Mango Chutney; 100 g Fresh goat cheese; 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/4 cube (about 10 g) Yeast
1 TEASPOON Sugar
300 g Flour
7-10 Tbsp Salt
3 TABLESPOONS Oil
1 red onion
50 g streaky smoked bacon
300 g Hokkaido Pumpkin
100 g Fresh cream
7-10 Tbsp Pepper from the mill
4 TSP Mango Chutney
100 g Fresh goat cheese
7-10 Tbsp Flour
baking paper

Directions

1
Crumble the yeast and mix with sugar until the yeast becomes liquid. Put flour, 1/4 teaspoon salt, oil and 150 ml lukewarm water into a bowl. Add the mixed yeast and knead immediately to a smooth dough.
2
Cover the dough and let it rise in a warm place for about 30 minutes.
3
In the meantime peel the onion and cut it into fine strips. Dice bacon finely. Clean and wash the pumpkin and slice it into thin slices with a peeler.
4
Cut the yeast dough into quarters, knead the dough pieces again and roll them out on a floured work surface to a thin, oval cake (approx. 15 x 30 cm). Spread the dough evenly with crème fraîche.
5
Season with salt and pepper. Cover 1 flat bread half with onions and bacon, the other half with pumpkin, chutney and crumbled cheese.
6
Place 2 tarte flambée cakes on each baking tray lined with baking paper. Bake in the preheated oven on the lower rail (electric oven: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) one after the other for approx. 10 minutes.