Pumpkin tarte flambée with onions and feta

Ingredients

 for portions

450 g	Flour, type 405
1 Pck.	Dry yeast, approx. 7 g
1 TL	Salt
1 TL	Zucker
225 ml	Water, lukewarm
350 g	Feta cheese
250 g	sour cream
250 g	Pumpkin flesh, e.g. B. Hokkaido
1	egg yolk
	Salt
	Pfeffer
150 g	onion(s)
4 branch/s	Thyme, or 1 tsp dried

preparation

Mix the flour with yeast, salt and sugar and knead with the water to form a dough until it comes away from the edge of the bowl. Cover and let rise in a warm place for 30 minutes.

Divide the dough into 8 portions and roll out into flat cakes.

Crumble the feta for the topping. Cut or slice the pumpkin into approx.

2 mm thin slices. Peel the onions and cut them into very fine wedges.

Mix the sour cream with the egg yolk and season with salt and pepper. Spread onto the dough flatbreads, leaving a 1 cm wide edge free. Spread the pumpkin and onions on top. Sprinkle feta on top.

Bake at 220°C for 10-15 minutes until golden brown. Sprinkle the baked tarte flambée with the thyme.