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Why Make This Recipe

Pumpkin Flammkuchen with Feta is a delightful dish that combines crispy, thin crust with savory toppings. This recipe is perfect for fall, showcasing the rich flavor of pumpkin and the creamy texture of feta cheese. It’s great for gatherings, cozy dinners, or just a tasty treat during the season. Plus, it’s quick to make, allowing you to enjoy a delicious meal without spending hours in the kitchen.

How to Make Pumpkin Flammkuchen with Feta

Ingredients:

220 g Weizenmehl Type 405 (All-purpose flour)
3 tablespoons olive oil
1 teaspoon salt
1 egg yolk
100 ml warm water
100 g Schmand (sour cream)
100 g crème fraîche
Salt and pepper to taste
Pinch of nutmeg
250 g Hokkaidokürbis (Hokkaido pumpkin)
1 red onion
100 g feta cheese
10 walnuts
1 tablespoon thyme

Directions:

In a large bowl, mix the flour, olive oil, salt, egg yolk, and warm water to form a dough.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into four pieces and roll each one out as thin as possible for extra crispiness.
Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) with both top and bottom heat.
In another bowl, mix the sour cream and crème fraîche, seasoning with salt, pepper, and nutmeg.
Cut the pumpkin into thin strips, halve the onion and slice it into rings, crumble the feta, and roughly chop the walnuts.
Spread the sour cream mixture over the rolled-out dough. Top with pumpkin strips, onion rings, feta cheese, and walnuts.
Place the flammkuchen onto a baking sheet lined with parchment paper and bake for 12-15 minutes.
Once baked, sprinkle with thyme and optionally drizzle with honey.

How to Serve Pumpkin Flammkuchen with Feta

Serve the Pumpkin Flammkuchen hot right out of the oven as a main dish or a savory snack. You can cut it into slices for easy sharing. It pairs well with a fresh green salad or a simple side of roasted vegetables to complete your meal.

How to Store Pumpkin Flammkuchen with Feta

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place the flammkuchen in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) until warmed through for the best crispiness.

Tips to Make Pumpkin Flammkuchen with Feta

For an extra crunch, bake the flammkuchen directly on the oven rack for the last few minutes.
You can experiment with different cheese varieties such as goat cheese or mozzarella for a different flavor.
Make sure to slice the pumpkin and onion as thinly as possible to ensure even cooking and a crisp texture.

Variation

You can easily modify this recipe by adding other seasonal vegetables like spinach or kale. For a spicier kick, consider adding some red pepper flakes or slices of jalapeño.

FAQs

1. Can I use a different type of pumpkin?
Yes, you can use other types of pumpkin or even butternut squash if Hokkaido pumpkin is not available.

2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and keep it wrapped in plastic wrap in the refrigerator for up to two days.

3. Is it possible to make this recipe vegetarian?
Yes, this recipe is already vegetarian. Just ensure the cheese you use is suitable for your dietary preferences.