Pumpkin Herb Flammkuchen with Ham for the Thermomix®

Ingredients

• 450 g flour (and a little extra flour for the work surface)
• 7 g dry yeast (1 packet)
• Salt
• 10 g sugar (1 tsp)
• 75 g sheep cheese
• 150 g Sour cream
• 1 egg
• 10 g mixed herbs (0.5 bunch; e.g., parsley, mint, basil, thyme, chives)
• Pepper
• 450 g Hokkaido pumpkin (1 piece)
• 2 red onions
• 4 sprigs thyme
• 100 g ham (in very thin slices)

Instructions

1. 1.

   Wash and dry the mixed herbs, chop them for 3 seconds on level 8 and transfer to a bowl.

2. 2.

   Add the yeast with 225 ml water and sugar to the mixing pot, blend for 2 minutes at 37 °C on level 1. Add flour and 1 tsp salt, knead for 2 minutes on dough setting. Transfer to a bowl and let rise in a warm place for about 30 minutes. Rinse the mixing pot.

3. 3.

   Meanwhile wash, clean, seed the pumpkin and cut the flesh into 1–2 cm cubes. Place them in the steaming basket. Preheat the oven with an inserted baking tray to 240 °C (convection 225 °C; gas: level 3–4).

4. 4.

   For the topping, put sour cream, herbs, egg, salt and pepper into the mixing pot. Stir for 20 seconds on level 3. Add crumbled sheep cheese and fold in again for 20 seconds on reverse mode at level 1. Transfer to a bowl and rinse the pot.

5. 5.

   Steam the pumpkin in the basket with 500 ml water for 10 minutes on Varoma at level 2 until just tender.

6. 6.

   Divide the dough in half and roll each piece into thin flatbreads on lightly floured work surface. Place the flatbreads on parchment paper cut to tray size.

7. 7.

   Peel and slice onions into rings. Spread sheep cheese cream over the flatbreads, leaving a narrow border. Distribute pumpkin pieces and onion rings on top.

8. 8.

   Remove the baking tray from the oven. Pull one flammkuchen onto the hot tray using the parchment paper and bake for 10–15 minutes until golden brown. Then bake the second flammkuchen.

9. 9.

   Meanwhile wash, dry and tear thyme leaves. Top each flammkuchen with ham slices, sprinkle with thyme, and serve halved.