Tarte Flambée is simple, quick to make and can be topped according to your mood – making it the perfect family recipe! For our autumn-inspired version, pumpkin, olives and feta are added to the crispy dough. And if you like, you can easily swap the toppings according to your taste or the season.
| Preparation time | 1 hour 15 minutes |
| Difficulty | easy |
| Servings | 4 |
Ingredients:
Dough:
- 300 g flour
- 150 ml water
- 3 tbsp MANI Bläuel “The Family Hero” extra virgin olive oil
- 1/2 tsp salt
Topping:
- 100 g crème fraîche
- Salt and pepper
- Zest of 1/2 organic lemon
- 250 g Hokkaido pumpkin
- 1 small red onion
- 1 tbsp MANI Bläuel “The Family Hero” extra virgin olive oil
- 80 g MANI Bläuel organic feta PDO*
- 3 tbsp MANI Bläuel Kalamata olives in slices
- 1 sprig of thyme
- a handful of walnuts
*available at well-stocked organic food retailers
Preparation:
- Knead the flour, water, 3 tbsp olive oil and salt into a smooth dough. Place the dough in an oiled container with a lid and let it rest at room temperature for at least 30 minutes.
- Preheat the oven to 190°C fan-assisted.
- Mix the crème fraîche with salt, pepper and lemon zest.
- Cut the pumpkin into very thin slices and the onion into fine rings. Place in a bowl and toss with 1 tbsp olive oil.
- Roll out the dough very thinly on a sheet of baking paper. Spread with the crème fraîche mixture and top with the pumpkin slices, onion, crumbled feta and olives.
- Bake at 190°C fan-assisted for approx. 25–30 minutes until golden brown and crispy. After about 20 minutes of baking time, add the walnuts and thyme to the Flammkuchen.
- Once baked, drizzle with a little extra olive oil to taste.
MANI TIP: The dough can also be prepared the day before and stored in the refrigerator overnight until ready to use. Let it come to room temperature for about 30–60 minutes before rolling it out.
