Vegetarian Flammkuchen with Pumpkin and Goat Cheese

Ingredients

• 410 g spelt whole‑grain flour
• 1 tbsp dry yeast
• Salt
• 1 tsp Honey
• 200 g goat cheese (or feta; 45% fat in the product)
• 300 g Hokkaido pumpkin flesh
• 2 red onions
• 175 g Sour cream
• 1 egg yolk
• white pepper (ground)
• a 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, then knead with 250 ml lukewarm water into a medium‑firm dough. Cover and let rise in a warm place for about 1 hour until doubled.

2. 2.

   Dust the work surface with remaining flour, roll the dough into four thin flatbreads and place on parchment paper.

3. 3.

   Cube or crumble the cheese. Slice the pumpkin into 1–2 mm thick rounds or shave. Peel the onions and cut into fine slivers. Whisk sour cream with egg yolk, salt, pepper and nutmeg; spread over the flatbreads. Top with pumpkin slices and onion slivers, sprinkle cheese on top, and drizzle with pumpkin seed oil.

4. 4.

   Bake the vegetarian flammkuchen in a preheated oven at 250 °C (220 °C fan‑forced; gas: level 4) for about 10–12 minutes until golden brown. Remove and serve sprinkled with herbs.