Healthy Dinner

Pumpkin and Feta Flatbread

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(1 vote)
Pumpkin and Feta Flatbread

Pumpkin and feta flatbread - Autumnal flatbread with fine ingredients

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Health Score:
7,3 / 10
30 min.
ready in 1 hr 15 min.
Ready in

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.

1 piece contains
(Percentage of daily recommendation)
Calorie223 kcal(11 %)
Protein7 g(7 %)
Fat8 g(7 %)
Carbohydrates30 g(20 %)
Sugar added0.1 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate46 μg(15 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C4 mg(4 %)
Potassium218 mg(5 %)
Calcium65 mg(7 %)
Magnesium15 mg(5 %)
Iron0.8 mg(5 %)
Iodine14 μg(7 %)
Zinc0.6 mg(8 %)
Saturated fatty acids4.6 g
Uric acid36 mg
Cholesterol37 mg
Author of this recipe:


450 grams
Pastry flour (and some flour on the work surface)
1 packet
Dry yeast (About 7 g)
1 teaspoon
150 grams
1 piece
Red Onions
250 grams
2 sprigs

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.