Vegetarian Pumpkin Flatbread with Leek

Ingredients

• 300 g Low-fat quark
• 4 eggs
• Salt
• Pepper
• 50 g grated Emmental (45% fat in total)
• 50 g grated Gouda (45% fat in total)
• 20 g almond flour (2 tbsp)
• 20 g crushed flaxseeds
• 1 stalk leek
• 300 g pumpkin flesh (e.g., Hokkaido)
• 80 g goat fresh cheese (45% fat in total)
• chili flakes
• 1 tsp dried Mediterranean herbs
• 4 tsp olive oil

Instructions

1. 1.

   Line a baking sheet with parchment paper. For the flatbreads, whisk quark with eggs, salt and pepper until smooth. Fold in both cheeses, almond flour and flaxseeds. Mix well, divide into two portions and shape each into an oval on the sheet. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 15–20 minutes.

2. 2.

   Meanwhile, clean, wash and slice the leek into fine rings. Grate the pumpkin flesh finely.

3. 3.

   Remove the flatbreads from the oven and spread the grated pumpkin over them. Sprinkle the leek rings on top and crumble the fresh cheese over everything. Season with salt, pepper, a pinch of chili flakes and herbs. Drizzle with olive oil and bake again at the same temperature for 15–20 minutes until finished.

4. 4.

   Take the flatbreads out, cut into four strips and serve.