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Tarte Flambée with Pumpkin and Pears

Tarte Flambée with Pumpkin and Pears

Looking for new gluten-free brunch recipes? Try this tarte flambée made with pumpkin, bacon, onions and pears and topped with pumpkin seeds and basil.

27 November, 2018
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Type of dish

Dietary Consideration

serves for


total time

1 HR 55 MIN


All purpose flour
280g, gluten free, plus extra for dusting
7 g, fast-action, dried
Xanthan gum
1 1/2 tsp , if not included in flour
1 tsp
1 tsp
175 ml, warm
Olive oil
3 tbsp, plus extra for brushing
Creme Fraiche
200 ml
1/2 small, peeled, thinly sliced
100 g, streaky, chopped
2, red, roughly chopped
1, peeled and sliced
to taste
Pumpkin Seeds
1 - 2 tbsp


How to make a tasty tarte flambée with pumpkin and pears

  • Combine the flour, yeast, xanthan gum, sugar and salt in a mixing bowl and mix until well combined.
  • Add the water and oil and mix to a smooth dough.
  • Put into an oiled bowl and cover with a damp tea towel.
  • Leave in a warm place to rise until doubled in size.
  • Heat the oven to 200°C (180° fan) gas 6.
  • Line a baking tray with non-stick baking paper.
  • Roll out the dough on a lightly floured surface into a large oval.
  • Place on the baking tray.
  • Bake for 7 minutes. Set aside to cool slightly.
  • Spread the creme fraiche on the dough and top with pumpkin, bacon, onions and pears.
  • Sprinkle with pumpkin seeds, salt and pepper.
  • Drizzle lightly with olive oil.
  • Bake for 7-10 minutes until golden and the vegetables are tender.
  • Garnish the tarte flambée with basil.

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