Flammkuchen with Seasonal Vegetables

Flammkuchen with seasonal vegetables
Gemuese Flammkuchen
Vegetable tarte flambée is easy to make and endlessly adaptable. Choose your favorite vegetables in season and follow this recipe below to make a flammkuchen that' fresh and unique.
Course Entree, Snack
Cuisine Rhineland Palantinate
Keyword Flammkuchen, Flat bread, Pizza, Tarte flambee, Vegetarian
Region Rheinland Palatinate
Servings 4


For the yeast dough (if not using ready made):

  • 400 g flour
  • 1-1⁄2 tsp salt
  • 4 tbsp mixed herbs eg rosemary, thyme and oregano, finely chopped
  • 10 g yeast crumbled
  • 2.5 dl water approx
  • 3 tbsp. oil

For the topping:

  • 180 g creme fraiche
  • 400 g mixed seasonal vegetables eg fennel, courgettes, onions, finely shaved
  • 200 g cherry tomatoes possibly halved
  • 2-4 garlic cloves sliced
  • salt and pepper
  • 100 g Gruyère grated


For the dough:

  • Mix together flour, salt and herbs, and form a well. Mix the yeast with the water and add the oil. Pour into the well. Knead to a soft dough, cover and let rise to double for 1-2 hours.
  • Quarter the dough, roll out each thin oval, place on the baking trays lined with baking paper.
  • Preheat the oven to 200° hot air/convection (220°C top/bottom heat).

For the topping:

  • Spread the pieces of dough with crème fraîche, leaving a border of 1-2 cm free all around. Scatter the vegetables and garlic on top, season, sprinkle with cheese.
  • Bake in the preheated oven for 15-20 minutes. When using top/bottom heat, swap trays halfway through.