Squash Flammkuchen (tarte flambée) with soft goat's cheese and thyme

Squash Flammkuchen (tarte flambée) on a thin spelt base with Hokkaido squash, onions, soured cream and soft goat's cheese, finished with thyme and a little honey. A family-friendly dinner in 40 minutes.

At a glance

• Serves 2
• Prep time: 25 min
• Cooking time: 15 min
• Total time: 40 min
• Calories: 737 kcal per serving
• Protein: 21 g
• Fat: 32 g
• Carbs: 88 g

Ingredients

• 200g spelt flour
• 100ml water
• 2 tbsp olive oil
• 250g Hokkaido squash
• 1 onion
• 100g soured cream
• 100g soft goat's cheese
• ½ tsp salt
• 1 tsp honey
• ½ bunch of thyme
• 1 pinch of pepper

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 250 °C (230 °C fan) with a baking tray inside.
2. Knead the spelt flour, water, olive oil and salt into a smooth dough and leave it to rest, covered, for 10 minutes.
3. Cut the Hokkaido squash into 2 mm thin slices and the onion into fine rings. Stir the soured cream together with half the soft goat's cheese.
4. Roll the dough out 2 mm thin on baking paper and spread it with the cream. Top with the squash and onion and dot the remaining soft goat's cheese over the top in small pieces.
5. Slide the baking paper onto the hot tray and bake the Flammkuchen at 250 °C for 12 to 14 minutes until the edge is browned.
6. Drizzle the Flammkuchen with honey, scatter over the thyme leaves and pepper and cut it into pieces.

Good to know

Thinly sliced squash cooks on a Flammkuchen in just a few minutes and picks up browned edges. Soft goat's cheese and a touch of honey round it off.

Swaps

Soft goat's cheese → feta (saltier; made from pasteurised milk in pregnancy). Soured cream → Greek yoghurt. Spelt flour → plain flour. Honey → maple syrup.

Cooking tips

The thinner the dough and squash, the crispier the Flammkuchen. The preheated tray gives instant heat from below.

Storage

Best freshly baked; leftovers keep, covered, for 1 day in the fridge and crisp up again in 5 minutes at 220 °C.

Allergens

Contains gluten and milk; no egg or nuts. Soft goat's cheese made from pasteurised milk is fine in pregnancy. No honey for babies under one year old.

Frequently asked questions

How long does squash Flammkuchen keep in the fridge?

Best freshly baked; leftovers keep, covered, for 1 day in the fridge and crisp up again in 5 minutes at 220 °C.