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🍽️ Pumpkin-Apple-Flammkuchen

482 kcal · 30 min · 4 servings

Ingredients

• flour, Type 405 250 g
• olive oil 5 tbsp
• salt pinch
• water 100 ml
• thyme, fresh 10 g
• crème fraîche 200 g
• pepper, black ground pinch
• Hokkaido pumpkin 0.5 pcs
• onions, yellow 1 pcs
• apples, red 1 pcs
• pumpkin seeds 5 tbsp
• sugar 1 tbsp
• honey 1 tsp
• vinegar 1 tbsp
• arugula 100 g

Instructions

1. 1. Preheat the oven to 240 °C (top/bottom heat). In a bowl, mix flour, 3 tbsp olive oil, salt, and water until a smooth dough forms. Wrap the dough ball in cling film and let it rest at room temperature.
2. 2. Wash the thyme, shake it dry, pluck the leaves from the stems, and chop them. Mix the chopped leaves with crème fraîche in a cup and season the mixture with salt and pepper.
3. 3. Wash the pumpkin, halve it, remove the seeds with a spoon, and slice it thinly. Roughly chop the slices. Halve the onion, peel it, and cut it into strips. Wash the apple, quarter it, remove the core, and dice the flesh.
4. 4. Roll out the dough on a floured surface into a thin rectangle. Place it on baking paper and transfer the whole thing onto a baking sheet. Spread the crème fraîche over the dough and top with pumpkin, apple, and onion strips. Bake in the oven for about 10 minutes until golden brown.
5. 5. Heat a pan on high heat and toast the pumpkin seeds for approx. 2 minutes. Sprinkle sugar over them and let it melt for about 2 minutes. Transfer the pumpkin seeds to a plate and let them cool.
6. 6. In a bowl, whisk together honey, oil, and vinegar, and season the dressing with salt and pepper. Wash the arugula, spin it dry, and toss it with the dressing.
7. 7. Take the pumpkin-apple flammkuchen out of the oven and cut it into pieces. Sprinkle with the caramelized pumpkin seeds and serve together with the arugula salad. Enjoy your meal!

Nutrition per serving

• kcal: 482
• Protein: 11 g · Fett/Fat: 24 g · Carbs: 56 g