There’s nothing more delicious than a pumpkin flatbread with cherry tomatoes.
This is a very simple recipe, versatile and quick to make, where pumpkin is the absolute protagonist and shows its best. It’s a kind of focaccia, but without using eggs, thin and crispy on the outside, soft and rich in flavor on the inside.
It will win you over with its delicate and unique flavor, a perfect mix of sweet and savory, and its unique aroma.
Simplicity is the key to this preparation: just prepare the dough with minced pumpkin pulp, flour, extra virgin olive oil; spread it on a baking sheet, arrange the cherry tomatoes, herbs, and breadcrumbs; bake until golden brown.
But that’s not all! Pumpkin flatbread with cherry tomatoes is also extremely versatile: you can serve it as an appetizer or aperitif, as a side dish, or even as a main course. It’s ideal for a casual lunch with friends or as a special touch for a family dinner.
In no time, you will bring a tasty and scenic dish to the table!
Try these other tasty recipes, simple and quick:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 222.17 (Kcal)
- Carbohydrates 37.51 (g) of which sugars 5.15 (g)
- Proteins 5.37 (g)
- Fat 7.25 (g) of which saturated 1.17 (g)of which unsaturated 0.71 (g)
- Fibers 4.94 (g)
- Sodium 471.56 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Flatbread with Cherry Tomatoes
- 28 oz pumpkin
- 1.25 cups flour
- 3 oz cherry tomatoes
- 3 sprigs rosemary
- 1 tbsp chopped parsley
- 1 tbsp sage (chopped)
- 5 tbsps breadcrumbs
- 3 pinches salt
- 1 pinch pepper
- 3 tbsps extra virgin olive oil
Preparation of the Pumpkin Flatbread with Cherry Tomatoes
Clean the pumpkin, removing the skin and any seeds and fibers. Then, cut it into chunks.
Next, place it in the mixer and blend until smooth and homogeneous.
Transfer the pumpkin puree into a bowl and mix it with the flour, two pinches of salt, and one of pepper.
Wash and dry the rosemary sprigs and chop them.
Line a baking sheet with a sheet of parchment paper. Then, grease it with two tablespoons of oil and sprinkle it with three tablespoons of breadcrumbs.
Spread the pumpkin puree over it, using slightly oiled hands. Lightly salt.
Then, add the cherry tomatoes, halved and lightly salted, the rosemary, parsley, and sage.
Sprinkle the surface of the mixture with the remaining breadcrumbs and a drizzle of oil.
Bake the flatbread in a preheated oven at 375°F, for 30 minutes. The surface should be golden and crispy.
Tips
You can enrich this pumpkin and cherry tomato flatbread in various ways:
-You can add cheeses like mozzarella, parmesan, or pecorino. Sprinkle the grated cheese over the flatbread before baking.
-You can also add caramelized onions before baking.
-You can add Taggiasca olives, halved.
-You can also enrich this pumpkin flatbread with mushrooms, slightly stewed in a pan with oil, garlic, and salt.
Storage
The Pumpkin Flatbread with Cherry Tomatoes keeps well for 2-3 days in the refrigerator, covered with a sheet of aluminum foil or in an airtight container.
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FAQ
Can I prepare the flatbread in advance and reheat it before serving?
Yes, you can prepare it in advance, store it in the refrigerator and then reheat it in a convection oven at 320°F, for about 10-15 minutes before serving.
Can I substitute the pumpkin with other vegetables?
Of course. You can make the flatbread with other types of vegetables, like potatoes, zucchini, or cauliflower.
