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Ingredients (4 servings)
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400 g Dinkel-Flammkuchenteig
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1 Stk. Kürbisfleisch vom Schnitzkürbis
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200 g Bio-Äpfel
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200 g Frischkäse
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100 g Zillertaler Edelziege
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100 g Krustenschinken
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Cut about 300 grams of pumpkin flesh from the pumpkin and slice very thinly along with the cored apples.
- Roll out the tarte flambée dough on a baking sheet, spread evenly with cream cheese, and season with salt, pepper, and a pinch of nutmeg.
- Arrange the thin pumpkin and apple slices in an overlapping layer on the dough. Tear the ham into pieces and scatter over the top along with the diced goat cheese.
- Bake the tarte flambée in the hot oven for about 15 to 20 minutes until crispy, cut into pieces, and serve hot immediately.
