In the wine region, where I grew up (see last post), no celebration takes place without “Flammkuchen” (tarte flambée). As a firm part of our wine culture, the thin, crispy bread is enjoyed at vibrant wine fest in the summertime, cozy christmas markets in the winter and every decent restaurant you can possibly find. Originally, “tarte flambée” is a specialty made with bacon, onions and sour cream, where dough leftovers were used to test the heat of the wood-fired oven before bread baking. I wanted to create a vegetarian version of the tradition-steeped flat bread that reflects the flavours of the season. Pondering possible dinner dishes, my coworker (who loves cooking as much as I do) and I came up with this vegetarian version of “Tarte Flambée meeting Mr. Pumpkin”. Savoury feta cheese, pumpkin bits flavoured with rosemary & a few driblets of honey create a wonderful symphony of fall flavours! I hope you will enjoy this dish as much as I do!
FOOD FACT: Did you know? Because the flames in the oven were still high, the specialty was called tarte flambée!
A SYMPHONY OF FALL FLAVOURS
Ingredients (1 tarte flambée)
- 150 g flour
- fresh yeast (15 g)
- about 100 ml water (lukewarm)
- Pinch of sugar
- Fresh rosemary
- 200 g feta Cheese
- 200 g crème fraîche
- Hokkaido pumpkin (about 400g)
- 1 garlic clove
- Some olive oil
- 1/2 tbsp. honey
- Start by preparing the dough. Fill the flour into a medium-size bowl, form a whole in the middle and sprinkle the yeast in it. Add some of the water and stir with a fork for the yeast to dissolve. Sprinkle a pinch of salt on the pre-dough and leave covered for about 15 minutes at room temperature.
- In a next step, wash and cut the Hokkaido pumpkin into small cubes. Heat some olive oil in a pan and fry the finely chopped garlic til golden brown. Then, add the pumpkin and roughly chopped fresh rosemary. When halfway done, season with salt, pepper and put aside.
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Now, back to the dough. Add the rest of the water, season with salt and knead everything well to a soft dough.
- Roll out the dough very thinly on a surface covered with flour.
- Grease the baking tray with some olive oil and place the rolled out dough onto the tray. Spread the crème fraîche, then add the fried pumpkin pieces with rosemary, crumble small pieces of feta cheese on top and finish by drizzling some honey. (You can also add a pinch of salt & pepper)
- Bake the tarté flambée for about 10-15 minutes in the oven until the edges are golden brown. If you like, you can sprinkle some dark opal basil before serving.