Cut the potatoes into thin slices and then boil them until soft for four minutes.
Cut the pumpkin and pear into thin slices as well.
Chop the walnuts.
Line a baking sheet with parchment paper and spread the crème fraîche evenly over the dough using the back of a spoon.
Arrange the potato and pumpkin slices alternately on the dough and sprinkle over the herbs, parmesan and chopped walnuts.
Bake in the oven for about 12 minutes and serve warm.
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Source: agentur05 GmbH | Linda Kuenzel
Original content by: agentur05 GmbH Picture credits: ©Die Kartoffel-Marketing GmbH (KMG), transmitted by news aktuell
Caption: Potato and pumpkin tarte flambée: The perfect combination for hot and cold.
Picture credits: ©KMG/die-kartoffel.de
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Info box: About the KMG
Potato Marketing GmbH (KMG) was founded in 2014. She sees herself as “Alliance of potato professionals” and represents the German table potato producers and potato traders. Their goal is to inform consumers in Germany about the versatility and high value of the potato. The German Potato Trade Association e. V., the Federal Association of Potato Producers’ Associations and the Landvolk Niedersachsen – Landesbauernverband e. V. KMG projects are supported by Landwirtschaftliche Rentenbank.
Bon appetit
2023-08-05 07:27:30
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