I said it once, and I will say it again. Fall is the time where I miss Palatinate (the German region close to the French border, where I am from) most. There are just so many traditional, regional dishes that are enjoyed especially during fall, and they come almost always with a glass of new wine on the side. Doesn’t that convince you already? 😉 Flammkuchen is one of those traditional dishes, I love very much. So living abroad this year, I tried to make them from scratch for the very first time and even though I was wary at first, it turned out to be really delicious! But before you get the recipe, let me tell you a bit more about the traditional way of eating Flammkuchen 🙂
Flammkuchen, or tarte flambé as they say in French, is a traditional dish from the Alsace, which has also found its way a bit north to Palatinate, the German region I am from. You could say, it’s an alsacian version of a pizza, but to me it is much more. Flammkuchen is a dish often enjoyed by a larger group of friends and family, while sitting in a restaurant and drinking wine or cider. Unlike pizza, Flammkuchen is often ordered in rounds for the entire group. The tarte is cut into handsized pieces and everyone around the table gets a piece. Then the pieces are eaten without cutlery, simply using your bare hands and a napkin, and the next round is ordered. Does that not sound super cozy (or hyggelig as Danes would say)? 🙂 The most classic version, which you can get everywhere, is topped with bacon and onion cubes. Delicious, right? Yes, but not so much for vegetarians, so here you go, my vegetarian version. Enjoy!
Ingredients (serves 2):
|For the Dough:||For the Topping:|
|200 g wheat flour||150 g creme fraiche|
|125 ml water||2-3 mushrooms|
|2-3 tbsp oil||2 handful of cherry tomatoes|
|a pinch of salt||1/2 stalk of leeks|
|75 g feta|
|salt, pepper, fresh herbs to taste|
Knead all the ingredients for the dough thoroughly together and keep on kneading for 5 minutes when the dough has assembled. Put aside and let rest while you prepare the topping. Preheat the oven to 200°C on two sided heat. Wash all the vegetables and cut them into fine slices of about 5-7 mm. Transfer the creme fraiche to a small bowl and season with salt and pepper.
Divide the dough into two pieces of equal size, then sprinkle the countertop with a lot of flour. Roll out the dough very thinly one at a time, until it is max 2 mm thick. If necessary add more flour to countertop and rolling pin on the way. Transfer to a baking sheet that is spread with baking parchment. Repeat with the second piece of dough. Divide the creme fraiche between the two flammkuchen, and spread evenly. Don’t worry if tge layer of creme fraiche is rather thick, if it were thinner it would evaporate while baking. Sprinkle the flammkuchen with the cut vegetables and put in the oven, one sheet at a time because you are using two sided heat. Let bake for about 15-20 minutes until the dough is turbing golden brown around the edges.
Tip: You can basically put everything you could imagine on the Flammkuchen. I can only encourage you to dare to experiment 😉 The only thing important is to make sure that the toppings are all done after about the same time in the oven. You can do so by chopping them all finely or pre-cooking some of the toppings.