First, preheat the oven to 220 °C top/bottom heat.
Clean the spring onion and cut into rings, cut the zucchini into strips.
Mix crème fraîche with garlic, paprika powder, salt and pepper until smooth. Cover a baking tray with baking paper, unroll the dough on it and spread with the mixture. Leave a margin of about 1 cm.
Top with scallions and zucchini. Drizzle with olive oil and sprinkle with pumpkin seeds.
Bake the tarte flambée in the oven for 15-20 minutes on the lowest rack until crispy.
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