Pumpkin tarte flambée with figs and bacon

Pumpkin tarte flambée with figs and bacon

Based on 12 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/

"We love tarte flambée - and just in time for the golden fall season, we've spiced up this Alsace specialty with buttery pumpkin and figs. Served with some Ricotta cheese, walnuts, and hot chili honey, it will give you a delicious start to autumn. In this recipe, we used ready-made tarte flambée dough. If it's not available where you live, you can make your dough, we have a recipe on our platform "Shortcut tarte flambée". You can also substitute it with regular puff pastry."

Difficulty

Easy 👌

Preparation

25 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
½ sheet
puff pastry
125 g
Hokkaido pumpkins
½
red onion
1
dried figs
½ tbsp
water
50 g
sour cream
30 g
bacon (diced)
5 g
chives
50 g
ricotta cheese
tbsp
honey
¼ tsp
chili flakes
20 g
walnuts
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, bowl (small), baking sheet, parchment paper

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How-To Videos

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Nutrition per serving

Cal721
Fat46 g
Protein17 g
Carb67 g
  • Step 1/4

    Preheat the oven to 220°C/430°F top/bottom heat (or 200°C/390°F convection oven). Quarter the pumpkin and remove the seeds using a spoon. Cut the required amount of pumpkin into 0.5 cm/ 0.2 in. thin slices. Halve onion, peel and cut into fine strips. Cut figs into 0.5 cm/ 0.2 in. thick slices, and mix together with water in a small bowl.
    • 125 g Hokkaido pumpkins
    • ½ red onion
    • 1 dried figs
    • ½ tbsp water
    • oven
    • cutting board
    • knife
    • bowl (small)

    Preheat the oven to 220°C/430°F top/bottom heat (or 200°C/390°F convection oven). Quarter the pumpkin and remove the seeds using a spoon. Cut the required amount of pumpkin into 0.5 cm/ 0.2 in. thin slices. Halve onion, peel and cut into fine strips. Cut figs into 0.5 cm/ 0.2 in. thick slices, and mix together with water in a small bowl.

  • Step 2/4

    Spread the tarte flambée dough on a baking sheet lined with baking paper, spread with sour cream, leaving approx. 1 cm/ 0.4 in. border at the edge. Sprinkle sour cream with a little salt and pepper. Top tarte flambée with pumpkin strips, fig slices, onion strips and diced bacon.
    • ½ sheet puff pastry
    • 50 g sour cream
    • 30 g bacon (diced)
    • salt
    • pepper
    • baking sheet
    • parchment paper

    Spread the tarte flambée dough on a baking sheet lined with baking paper, spread with sour cream, leaving approx. 1 cm/ 0.4 in. border at the edge. Sprinkle sour cream with a little salt and pepper. Top tarte flambée with pumpkin strips, fig slices, onion strips and diced bacon.

  • Step 3/4

    Bake tarte flambée for approx. 15–18 min. on the lowest rack in the oven until crispy. Meanwhile, cut chives into fine rings. In a small bowl, mix ricotta cheese with chives, and season with salt and pepper.
    • 5 g chives
    • 50 g ricotta cheese

    Bake tarte flambée for approx. 15–18 min. on the lowest rack in the oven until crispy. Meanwhile, cut chives into fine rings. In a small bowl, mix ricotta cheese with chives, and season with salt and pepper.

  • Step 4/4

    In a small bowl, mix honey with chili flakes, and season with salt and pepper. Coarsely chop walnuts. At the end of baking time, remove tarte flambée from the oven. Spread the ricotta on top using a teaspoon. Then drizzle with the chili honey and garnish with walnuts.

    In a small bowl, mix honey with chili flakes, and season with salt and pepper. Coarsely chop walnuts. At the end of baking time, remove tarte flambée from the oven. Spread the ricotta on top using a teaspoon. Then drizzle with the chili honey and garnish with walnuts.

  • Enjoy your meal!

    Pumpkin tarte flambée with figs and bacon

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