Recipe with Hokkaido pumpkin and chorizo

Tarte flambée with Hokkaido pumpkin and chorizo

Ingredients for one tarte flambée:

• 1 Tarte flambée base
• Approx 100g tarte flambée crème
• ½ red onion cut into fine rings
• Thinly sliced columns Hokkaido pumpkin
• A few slices of chorizo to taste
• 1 clove of garlic cut into thin slices
• 1 tsp pumpkin seeds
• 1 stem plucked thyme

Take a Flammkuchen base and spread it generously with about 100g of the Flammkuchen Crème or Crème fraîche flavored with our Flammkuchen seasoning Maître Flambée Café de Strasbourg. Leave a margin of about 1 cm free. Now spread the pumpkin wedges, chorizo, garlic slices, onion rings, pumpkin seeds and fresh thyme on the tarte flambée. Bake the tarte flambée until lightly browned. Traditionally, tarte flambée is served cut into pieces on a wooden board.

Information about Hokkaido pumpkin and chorizo

Hokkaido squash, also known as Potimarron or Red Kuri, is a variety of winter squash that originated in Japan. It is characterized by its characteristic orange color and slightly nutty flavor. Hokkaido squash is rich in fiber, vitamins (especially vitamins A and C), and minerals such as potassium and iron. It can be used in many ways in the kitchen and is excellent for soups, stews, casseroles, tarte flambée or even as a garnish for various dishes.

Chorizo is a Spanish sausage traditionally made from pork. It is lightly seasoned and has an intense flavor. The sausage is often flavored with paprika, garlic, oregano or other spices, which gives it a characteristic red color. There are several varieties of chorizo, such as raw or smoked versions. Chorizo can be used boiled or fried as well as raw in salads, for tarte flambée, or sandwiches. It adds flavor and a certain spiciness to dishes.

A popular combination is to use Hokkaido pumpkin and chorizo in a savory dish, such as a pumpkin soup with chorizo cubes, or in a tarte flambée. The sweet, creamy texture of the pumpkin harmonizes well with the spicy flavor and slightly savory note of the chorizo. This combination can also be used in stews, pasta dishes or even risottos. The two ingredients complement each other well and provide an interesting flavor combination.

„Maître Flambée“ wishes Bon Appetit