Flammkuchen is simply awesome! Crispy crust, creamy crème fraîche, and then a delicious topping. The classic Alsatian-style version is too boring for you? I get it. That's why here's the Premium Flammkuchen with smoked salmon, blanched leeks, Appenzeller cheese, and fresh cherry tomatoes. Baked on your pizza stone or in the pizza oven, this baby with homemade dough becomes extra crispy. It's hard to wait for the first bite into this hot piece. Be careful not to burn yourself!
MY TIP:
Your Flammkuchen will be the best with homemade smoked salmon. Need something quick? Then you can also throw bought smoked salmon on your dough.
Ingredients
For 2 servings
For the tarte flambée dough
For the topping
Equipment
nutritional values per serving
Preparation in 6 steps
For the Flammkuchen dough: Place flour, water, 2 tablespoons of olive oil, egg yolk, and salt in a bowl and knead into a smooth dough for about 5 minutes. Shape the dough into a ball, brush with the remaining olive oil, and let it rest at room temperature for 30 minutes wrapped in plastic wrap.
For the topping: Wash the leek and cut it into rings about 1 cm thick. Bring water to a boil in a large pot on the side burner at high heat. Prepare a large bowl of ice water. Blanch the leek rings in the simmering water for about 1 minute, then remove and place them in the ice water.
Wash cherry tomatoes and cut them in half crosswise. Cut Appenzeller cheese into thin slices as possible. Flake salmon into bite-sized pieces using two forks.
Prepare gas grill or pizza oven with pizza stone for maximum direct heat.
Divide dough into equal portions, roll out on a piece of baking paper, and then flip onto a pizza peel. Brush with sour cream, season with salt and pepper. Top with Appenzeller cheese, cherry tomatoes, leeks, and salmon.
Place flammkuchen on the pizza stone or in the pizza oven using the pizza peel. Bake until crispy, for 5 to 7 minutes.
If you prepare the Flammkuchen in the pizza oven, you have to rotate it by 180 degrees after half of the baking time so that it browns evenly.
Tags
Whoever stands at the grill and starves is to blame. Svenja has grown up with this motto and has no choice but to love meat and everything else from the hot grate. BBQ season is year-round for her - with a cup of tea with Kluntje it's always nice outside. Whether spare ribs, burnt ends or a fantastic goulash from the Dutch oven: it has to be hearty. At BURNHARD, Svenja can combine two passions: BBQ and writing, the perfect mix!