Recipe

Brunch

Tarte Flambée with Pumpkin and Pears

By FDL

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Tarte Flambée with Pumpkin and Pears
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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.

Ingredients
To garnish
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 4
Preparation

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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