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.
27 November, 2018
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
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.
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