Pumpkin Flammkuchen

Ingredients

• 450 g spelt flour (Type 630)
• 200 g Whole spelt flour
• 1 packet dry yeast (ca. 7 g)
• 1 tsp salt
• 1 tsp Honey
• 350 g sheep cheese (feta)
• 350 g Hokkaido pumpkin flesh
• 2 red onions
• 250 g sour cream
• 1 egg yolk

Instructions

1. 1.

   For the dough, mix the flours with the yeast, salt and honey, then knead with about 230 ml lukewarm water into a medium‑firm dough until it releases from the bowl edges. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Roll the dough on a lightly floured surface into 8–12 thin flatbreads (2–3 per person depending on size) and place them on a baking sheet lined with parchment paper. For the topping, crumble the cheese, slice the pumpkin very thinly, peel the onions and cut them into thin slivers.

3. 3.

   Whisk the sour cream with the egg yolk until smooth, seasoning with salt and pepper. Spread this mixture over the flatbreads, leaving a border. Arrange the pumpkin slices and onion slivers on top, then sprinkle the cheese over them.

4. 4.

   Bake the pumpkin flammkuchen in a preheated oven at 240 °C (220 °C fan; gas: highest setting) for 10–15 minutes until golden brown. Serve sprinkled with thyme.