Autumn Flatbread with Pumpkin, Feta and Honey
Crispy flatbread with crème fraîche, roasted pumpkin, red onion and feta, finished with honey and rosemary.
- 35 min
- 709 kcal / serving
- easy
- vegetarian
- Protein
- 20.4 g
- Fat
- 30.1 g
- Carbs
- 89 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g flatbread (2 small flatbreads)
- 200 g Hokkaido pumpkin
- 1 red onion
- 80 g crème fraîche
- 80 g feta
- 1 tbsp olive oil
- 1 tbsp honey
- 1 sprig rosemary
- 1 tbsp pumpkin seeds
- 1 pinch chilli flakes
- salt, pepper
Method
- Preheat the oven to 220 °C. Deseed the pumpkin, cut into thin wedges (5 mm), toss with oil, salt and pepper and pre-roast for 12 minutes.
- Cut the onion into fine rings. Spread the flatbreads (ideally without a sesame crust) with crème fraîche and season lightly with salt.
- Top with the pumpkin, onion and crumbled feta and scatter over the rosemary needles and pumpkin seeds.
- Bake for 10–12 minutes until the edge is crisp and the feta lightly browned.
- Drizzle with honey, sprinkle with chilli flakes and serve straight away.
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