I am a summer child through and through. But autumn and winter also have their charms – especially when it comes to food! Pumpkin is one of my absolute cooking favourites. I think it goes with almost everything. What’s more, Hokkaido pumpkin in particular is very well digestible and also highly recommended for sensitive tummies.
Ingredients
- 1 tarte flambée dough gluten-free, if necessary
- 200 g pumpkin cut into wedges (Hokkaido does not need to be peeled)
- plant-based alternative for crème fraîche
- plant-based alternative for feta cut into pieces
- pomegranate seeds
- herb salt
- fresh basil
Servings: servings
Units:
Instructions
- Place the tarte flambée dough on a baking tray.
- Spread with crème fraîche. Then spread the pumpkin slices on top and bake according to the instructions (see packaging).
- Before serving, sprinkle with some feta cheese and pomegranate seeds. Season with season with herb salt and decorate with fresh basil.
Recipe Notes
Tip for the pomegranate: cut it in half and remove the seeds in or under a little water – this results in less of a mess 😅
Get all the ingredients you need at Farmy!
What do you think?