Flammkuchen for Two

Join me for breakfast, lunch and dinner with this fantastic quick ‘German’ (not quite but almost!) recipe!

I probably had my first ever Flammkuchen at my best friend’s house when I was a teenager. I loved it straight away. It is easy to make, light and it can be modified to suit any time of the day and occasion.

Flammkuchen or ‘Flame Cake’ or ‘Tarte flambée’ is one of the most famous specialties of the Alsace region in France, which borders with the west bank of the upper Rhine adjacent to Germany and Switzerland. And this recipe is so good that it did not take long until the Germans got wind of it and made sure it is now eaten anywhere across in the country.

Flammkuchen is basically a simple version of bread dough rolled out very very thinly in a rectangle (traditionally) or circle shape, which is then covered with crème fraîche, thinly sliced onions and Speck cubes (Eng: lardons).

I have my friend Jamie over for dinner (but I could certainly also have this for Brunch!) and I decide to make the traditional savoury version – Elsässer Flammkuchen, followed by a sweet version à la Noemi 🙂

This is how it goes (for two people) : 30 minutes

Dough

300 grammes of all-purpose flour
125 ml of sparking water
4 table spoons of vegetable or sunflower oil
1 pinch of salt

Savoury Topping

100 grammes of Crème fraîche
150 grammes of Speck (lardons)
1 large onion (I like red onions)
4 large Chestnut Mushrooms (not part of the original recipe, but I add them anyway! Use any mushrooms you like)

Sweet Topping

100 grammes of Crème fraîche
1 large apple (I use Gala Royal, they are sweet and I am just a big fan. The Boskoop Apple is also a really good apple to bake with, but it is more sour)
A hand full of raisins and finely sliced almonds (you can use any other nut, but I quite like the combination of almonds and apple)
Cinnamon and some fair trade brown sugar or Muscat sugar

Method

Preheat the oven to c. 220 degrees Celsius

Mix all the flour, water, oil and salt in a bowl and knead until it becomes a non-sticky dough (add more flour if too sticky)

By the way, the sparkling water makes the dough a bit lighter and more airy than if you were to use normal tap water

Cut the onion and mushrooms into very fine slices and the speck/lardon into small cubes

Roll out half of the dough very thinly onto baking paper and spread the Crème fraiche evenly on top

Add the slices of onion and mushrooms over the Crème fraiche

Capture1

Before…

 

 

 

 

 

 

 

 

 

 

Bake for 10-15 mins in the oven but I advise to check after 10 minutes as the dough is very thin and burns quickly around the edges (Yep, happens to me ALL THE TIME!)

Add some mixed garden leaves on top and done! We are enjoying this lovely dish with a nice bottle of Merlot and candle light! 🙂

Capture3

…After 😉

 

 

Capture4

Gone!

 

 

 

 

 

 

 

 

After the main course, I get started on my desert! Yay!! Same dough – different topping! Love this!

Method

Roll out the other half of the dough very thinly onto baking paper and spread the Crème fraiche evenly onto the dough

Add the cinnamon and finely cut apple slices on top of the Crème fraiche

Then sprinkle the raisins, almonds and sugar all over the dough

Capture

…Before!

 

 

 

 

 

 

 

 

 

 

Bake for 10-15 mins in the oven at c. 220 degrees Celsius

Similarly to before, check after about 10 minutes as the dough is very thin and burns quickly around the edges (as you can see…)

DSC03876

…After!

 

 

DSC03882

Gone as well!

 

 

 

 

 

 

 

 

 

 

 

I am an absolute ice cream fan and if I had not finished all my ice cream last night, I would have had some now. Home-made vanilla ice cream goes splendid with this desert

Enjoy this just as much as we did! 😉

 

 

 

 

 

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