Pumpkin and Feta Flatbread
Pumpkin and feta flatbread - Autumnal flatbread with fine ingredients
Healthy, because
Even smarter
Nutritional values
Vitamin A from the Hokkaido pumpkin improves vision and makes for beautiful skin. Plant dyes not only make the pumpkin shine in beautiful colour, but also provide protection against cell damage by free radicals. The protein-rich feta helps build and maintain muscle mass; calcium and phosphorus from the cheese are an effective combination for strong bones and healthy teeth.
To get even more crispness out of the Flammkuchen dough, you can preheat the baking tray in the oven so that the dough gets direct heat, similar to a stone oven.
The tarte flambée can of course also be topped with other vegetables: try paksoi and shiitake mushrooms for a taste experience of a different kind.
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0.1 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 218 mg | (5 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 450 grams Pastry flour (and some flour on the work surface)
- 1 packet Dry yeast (About 7 g)
- salt
- 1 tsp sugar
- 150 grams Feta
- 1 pc Hokkaido pumpkin (350 g)
- 2 Red onions
- 1 egg
- 250 grams Sour cream
- peppers
- 2 sprigs thyme
Preparation steps
For the dough: Mix flour with the yeast, 1 teaspoon salt and sugar and knead with about 225 ml (approximately 1 cup) of lukewarm water into a medium-stiff dough. Cover and let rise in a warm place for about 30 minutes.
For the topping: Meanwhile, crumble the feta. Core the pumpkin and cut the flesh into very thin slices. Peel the onions and cut into thin strips.
Roll out the dough into 12 thin circles on a lightly floured surface and place on a baking sheet lined with parchment paper.
Separate the egg. Beat the sour cream with the egg yolk until smooth and season with salt and pepper. Spread onto the sheet of dough, leaving a small uncovered area of crust around the edges. Distribute pumpkin slices and onions on the dough and sprinkle with cheese. Bake the flatbread in a preheated oven at 240°C (approximately 460°F) for about 15 minutes until golden brown.
Meanwhile, rinse the thyme, shake dry, pluck off the leaves, sprinkle the finished flatbreads with the thyme and serve.
