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.
Region Rheinland Palatinate
Servings 4
Ingredients
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
Instructions
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.
