Ingredients
Method
Dough
- Sift the flour into a bowl, then add the water, salt, and olive oil. Mix everything together to form a dough.
- Place the dough on a clean work surface and knead for 2–3 minutes. Do not add any additional flour. Cover with plastic wrap and let rest at room temperature for 30 minutes.
Prepare the surface
- In a food processor (with an S-blade), purée the feta, crème fraîche, and lemon zest. Meanwhile, slowly drizzle in 1 tsp of olive oil until a smooth cream forms. Cut the butternut squash into very thin half-moons.
Shaping a Flamkuchen
- Lightly flour the work surface and roll out the dough with a rolling pin to a size of about 40 × 30 cm. Place it on a baking sheet lined with parchment paper.
- Spread the feta cream over the dough. Arrange the pumpkin slices, onions, thyme, and pine nuts on top.
- Season with salt and pepper, brush the pumpkin with 2 tsp of olive oil, and drizzle a little honey over it.
Baking
- Preheat the oven, including the baking sheet, to 250 °C (top and bottom heat).
- Slide the tarte flambée onto the hot baking sheet using parchment paper and bake for 10–15 minutes until golden brown. Turn it halfway through so it browns evenly.
For the sage chips:
- Heat 1 tablespoon of olive oil in a nonstick skillet. Fry the sage leaves over medium heat for 1–2 minutes until crispy. Drain on paper towels.
To serve:
- Tart with crispy sage, fresh arugula, a drizzle of honey, and a sprinkle of chili flakes, if desired.
Nutrition
Notes
- The tarte flambée dough doesn't require yeast and is ready in a flash.
- The combination of feta and crème fraîche makes the topping creamy and savory.
- You can also use Hokkaido squash—it doesn’t need to be peeled.
- Tarte flambée is super versatile—try mushrooms, spinach, pears, or walnuts, for example.
- Leftovers will keep in an airtight container in the refrigerator for 2–3 days and can be reheated in the oven or in a skillet.
