15 min<\/p>\n
Easy<\/p>\n
A modern take on the classic Alsatian flammekueche, topped with small cubes of butternut squash, sliced onion, and smoked bacon on a creamy base. A colorful, cozy dish that brings autumn flavors to your table.<\/p>\n
– Serves: 1 tart<\/p>\n
– Smoked lardons (bacon): 150 g
\n– Onion: 150 g
\n– Butternut squash: 500 g
\n– Plain yogurt: 1 container
\n– Pizza dough: 1 piece
\n– Olive oil: 10 ml
\n– Salt: 2 pinches
\n– Black pepper: 2 pinches<\/p>\n
Total time: 39 min
\nPrep: 15 min
\nCook: 24 min<\/p>\n
\nPeel the butternut squash and cut it into small cubes. Place the pieces in a microwave-safe dish, season with salt and pepper, and cook in the microwave for 6\u20138 minutes at 800 W, stirring once halfway through.<\/p>\n
\nThinly slice the onion. In a skillet, warm the olive oil and saut\u00e9 the onion with a pinch of salt for about 5 minutes until softened. Remove from the heat and set aside.<\/p>\n
\nIn a dry pan (no added fat), cook the smoked lardons over medium heat until they are nicely browned. Drain off excess fat if necessary.<\/p>\n
\nPreheat the oven to 210 \u00b0C (410 \u00b0F). Season the plain yogurt with salt and pepper, then spread it evenly over the rolled-out pizza dough.<\/p>\n
\nEvenly distribute the saut\u00e9ed onion, browned lardons, and microwaved butternut cubes over the yogurt-covered dough.<\/p>\n
\nPlace the assembled flammekueche on a baking sheet and bake at 210 \u00b0C (410 \u00b0F) for 8\u201310 minutes, or until the edges are golden brown.<\/p>\n\n\n