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🍽️ Vegetarian Flatbread with Pumpkin and Goat Cheese

626 kcal · 30 min · 4 servings

Ingredients

• 410 g spelt whole wheat flour
• 1 tbsp dry yeast
• salt
• 1 tsp honey
• 200 g goat cream cheese (or feta; 45% fat in dry matter)
• 300 g Hokkaido pumpkin flesh
• 2 red onions
• 175 g sour cream
• 1 egg yolk
• white pepper (from the mill)
• 1 pinch nutmeg
• 3 tbsp pumpkin seed oil
• 2 tbsp thyme (or chopped parsley)

Instructions

1. 1. Mix 400 g flour with yeast, 1 tsp salt, and honey.
2. 2. Knead the dough with 250 ml lukewarm water until it has a medium-firm consistency.
3. 3. Cover the dough and let it rise in a warm place for about 1 hour until it doubles in size.
4. 4. Dust your work surface with the remaining flour.
5. 5. Divide the dough into 4 parts and roll each into a thin flatbread.
6. 6. Place the dough flatbreads on baking paper.
7. 7. Cut the cheese into small cubes or crumble it with your hands.
8. 8. Slice the pumpkin into 1 to 2 mm thin slices or use a peeler.
9. 9. Peel the onions and cut them into thin wedges.
10. 10. Whisk the sour cream with egg, salt, pepper, and grated nutmeg.
11. 11. Spread the cream mixture evenly over the dough flatbreads.
12. 12. Distribute the pumpkin slices and onions over the cream mixture.
13. 13. Sprinkle the cheese evenly over the top.
14. 14. Drizzle some pumpkin seed oil over the flatbread.
15. 15. Preheat the oven to 250 °C (fan 220 °C or gas mark 4).
16. 16. Bake the flatbread in the preheated oven for about 10 to 12 minutes until golden brown.
17. 17. Remove the flatbread from the oven.
18. 18. Sprinkle with fresh herbs and serve immediately.

Nutrition per serving

• kcal: 626
• Protein: 21 g · Fett/Fat: 29 g · Carbs: 70 g