Wholegrain Flatbread with Ramson Cream and Roasted Carrots

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Well, I hope you are all hungry again. I for one am still really full from all the delicious food on the weekend 😉 But these flat breads are so tasty and fresh thanks to the ramson, I think I could still fit in a piece… I love the garlicky taste of ramson so much, and this first try of cooking with fresh ramson will definitely not be the last! Better make sure to get some during spring, it is really worth it 🙂

I found this recipe on eatsmarter.de and was craving for the ramson season to come eversince! It turned out to be a good choice for a saturday lunch with the family, but since the finishing is so quickly done, it also works well as finger food for a party. Just roll the dough into smaller pieces and proceed with the normal recipe 😉 Do you have other ideas, when to serve this lovely dish, or proposals for tasty ramson recipes? Let me know in the comments!

Ingredients (serves 2):

For the Crust: For the Topping:
90 g rye flour 3 large carrots (ca. 400 g)
150 g spelt wholegrain flour 1 bunch of ramson
25 g fresh yeast 70 g sourcream
 2 tbsp oliveoil 40 g grated cheese
150 ml water, lukewarm salt, pepper, coriander

Dissolve the yeast in lukewarm water. Mix together the dry ingredients for the dough in a large bowl, add the oil and start kneading. Pour in the yeast-water bit by bit and knead in between. Once you have added all the water, keep on kneading until the dough is combined and soft. Form to a ball and let it rest at a warm place for about 45 minutes.

While the yeast dough is proofing, prepare the ramson topping. Therefore clean the ramson and chop into fine pieces. Take some of the chopped herbs aside and blend the rest with the sourcream. Preheat the oven on 220°C. Peel the carrots and use mandoline to cut them lengthwise into thin slices. Roll out the dough on a floured sheet of baking parchment. Prick with a fork and let rest for another 25 minutes. Then bake the flatbread in the oven for about 12-15 minutes at 220°C.

Heat a little bit of oil in a frying pan and fry the carrots on low heat for about 8-10 minutes. Season with salt, pepper and coriander. Take the flatbread out of the oven and spread the ramson cream evenly on top. Sprinkle with grated cheese. Garnish the pastry with the roasted carrots and decorate with the remaining chopped ramson.

Tip: Serve with a fresh salad or prepare smaller pieces and serve as finger food on a party 🙂


13 thoughts on “Wholegrain Flatbread with Ramson Cream and Roasted Carrots

  1. I had to look up ramson. Now I want some! Oh my palate, but this recipe looks fantastic. I’m so glad to see it made with whole grains too! I’ll see if I can come up with something aking to ramson here on the west coast of the United States, because I do so want to try this, sour cream and all.

    Liked by 1 person

    1. Thank you so much! Yes I also liked the whole grain feature a lot. Ramson tastes a lot like garlic, only less bitter I would say. If anything else fails, you could maybe try it with garlic 😉

      Liked by 1 person

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