Pumpkin Flammekueche with Herb Mushrooms

Ingredients

• 0.25 cube yeast
• 350 g whole grain flour (e.g., emmer) and extra flour for the work surface
• Salt
• 400 g pumpkin (e.g., muskmelon pumpkin)
• 5 g Butter (1 tsp)
• Pepper
• nutmeg
• 100 g crème fraîche
• 1 stalk leeks
• 120 g herb mushrooms
• 1 tbsp Olive Oil
• 1 small radicchio

Instructions

1. 1.

   Dissolve yeast in about 150 ml lukewarm water. Knead with flour and 1 tsp salt into a smooth dough, place in a bowl, cover and let rise for about 30 minutes in a warm, draft-free spot.

2. 2.

   Meanwhile, peel, deseed, and cube the pumpkin. Melt butter in a pot and sauté the pumpkin cubes over medium heat for about 2 minutes. Season with salt, pepper, and freshly grated nutmeg, add a splash of water, cover and steam gently for about 15 minutes until tender. Let cool, then fold in crème fraîche and blend into a fine cream.

3. 3.

   Knead the dough again on a floured surface, divide into four pieces, and roll each into long, thin flatbreads. Place the dough sheets on two baking trays lined with parchment paper, spread the pumpkin cream over them leaving a narrow edge free. Bake in a preheated oven at 240 °C (fan) for about 15 minutes until crisp.

4. 4.

   In the meantime, wash, trim and slice the leeks into rings. Clean the mushrooms and cut them into slices. Heat oil in a pan and sauté the leeks and mushrooms over medium heat for about 5 minutes. While that cooks, wash, trim and thinly slice the radicchio.

5. 5.

   Remove the flammekueche from the oven, top with radicchio, distribute the mushroom mixture over it, season with salt, pepper and freshly grated nutmeg. Cut into pieces and serve immediately.