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

Type of dish

Quiche

Dietary Consideration

Gluten Free

serves for

total time

1 HR 55 MIN

ingredients

All purpose flour

280g, gluten free, plus extra for dusting

Yeast

7 g, fast-action, dried

Xanthan gum

1 1/2 tsp , if not included in flour

Sugar

1 tsp

Salt

1 tsp

175 ml, warm

Olive oil

3 tbsp, plus extra for brushing

Crème fraîche

200 ml

Pumpkin

1/2 small, peeled, thinly sliced

Bacon

100 g, streaky, chopped

Onion

2, red, roughly chopped

Pears

1, peeled and sliced

Pepper

to taste

Pumpkin seeds

1 - 2 tbsp

Basil

leaves

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.