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🍰 Crispy Pumpkin Flatbread

320 kcal · 75 min · 4 servings

Ingredients

• 10 g fresh yeast
• 250 g flour
• 0.5 tsp salt
• 100 ml buttermilk
• 2 tbsp olive oil
• 300 g Hokkaido pumpkin(s)
• 1 apple
• 1 onion(s), red
• 100 g goat fresh cheese
• 100 g sour cream
• 50 g walnuts (peeled)
• 2 sprig(s) rosemary
• 4 tsp honey
• salt and pepper (freshly ground)
• 1 bunch arugula (arugula)

Instructions

1. 1. Crumble the yeast into 4 tablespoons of lukewarm water and stir until dissolved.
2. 2. Add flour, salt, buttermilk, and oil.
3. 3. Knead the mixture first with the dough hooks of your hand mixer, then by hand, until you have a smooth dough.
4. 4. Form a ball, cover it, and let the dough rise in a warm place for 2 hours.
5. 5. Halve the pumpkin and remove the seeds.
6. 6. Core the apple.
7. 7. Shred the pumpkin, apple, and onions into fine slices.
8. 8. Stir the goat cheese mixture until smooth with the crème fraîche.
9. 9. Roughly chop the walnuts.
10. 10. Pluck the rosemary needles from the stems.
11. 11. Preheat a baking sheet in the hot oven at 250 degrees Celsius with top and bottom heat.
12. 12. Convection (fan) is not recommended.
13. 13. Knead the dough briefly by hand and divide it into 4 equal portions.
14. 14. Roll each portion one by one very thinly on a sheet of baking paper.
15. 15. Let the dough rest for 10 minutes, then roll it out even thinner.
16. 16. Spread the goat cheese and crème fraîche mixture over the dough sheets.
17. 17. Top with pumpkin, onions, walnuts, and rosemary.
18. 18. Season with salt, pepper, and honey.
19. 19. Pull one topped dough sheet onto the hot baking sheet together with the baking paper.
20. 20. Bake it on the middle rack in the hot oven for 5 to 7 minutes.
21. 21. Sprinkle the finished flatbread with washed and cleaned arugula.
22. 22. Serve immediately.

Nutrition per serving

• kcal: 320
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 36 g