tarte flambée with butternut squash, goat cheese and cranberry sauce

Recipe for a sheet of butternut pumpkin tarte flambée:
1/4 butternut squash
1 roll of goat cheese
1 package of goat cream cheese
3 twigs of fresh rosemary
salt and pepper

125 g fresh cranberries
2 tbsp. water
2 tbsp. sugar
1 tbsp. old and thick balsamic vinegar

Preheat the oven to about 240 °C upper and bottom heat.

Peel the butternut pumpkin. For that cut the pumpkin across in half. Then cut it lengthways in half. Take out the seeds with a spoon. Cut off the stern and then cut off the shell around the pulp. The half of the pumpkin should be cut in four parts lengthways.

Then take a potato peeler and cut off fine slices. Mostly a quarter pumpkin is enough for 2 tarte flambée. But you can always take more.

For the cranberry sauce: Cook the cranberries with the sugar and the water and let it simmer for about 8 minutes. After about 5 minutes add the balsamic vinegar.

Take the roll of the goat cheese and slice it into fine slices. Wash the rosemary, pick the leaves and chop them.

Put the dough on baking paper on a baking plate. Spread the goat cream cheese onto the dough. Spread the goat cheese roll slices and the pumpkin slices on the tarte flambée. Season with salt, pepper and rosemary.

Bake the tarte flambée in the bottom third of the oven for about 6-7 minutes or until the edge is crispy brown. Give the cranberry sauce on top (as much as you like) and enjoy!

Enjoy – Bon appétit! ❤

Recipe for 1 tarte flambée dough (1 sheet):
1 fresh yeast (42 g)
1/2 tsp. sugar
300 g flour
150 ml lukewarm water
1 tsp. salt
5 tbsp. olive oil

Take the yeast, crumble it and mix it with the sugar, 1 tbsp. flour and 4 tbsp. lukewarm water. Then leave it covered for about 15 minutes. Mix the rest of the flour with the rest of the salt. Take the pre-dough, the rest of the water, oil and mix everything to a nice smooth dough. Then leave the dough covered for about 45 minutes. Then knead it well, put some flour on the countertop and roll the dough very thin.