Description
A delightful dish featuring a crispy thin crust topped with savory pumpkin, creamy feta cheese, and herbs, perfect for fall gatherings.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
For an extra crunch, bake the flammkuchen directly on the oven rack for the last few minutes. Feel free to experiment with different cheese varieties for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, flammkuchen, feta, fall recipes, vegetarian pizza