Crispy Flammkuchen Recipe - Tarte flambée DIY

Flammkuchen is a speciality from Alsace. The basis of the tarte flambée is a very thinly rolled out base of bread dough. The traditional topping consists of raw onions, bacon and a cream of sour cream. The whole thing is somewhat similar to a pizza. However, the biggest difference here is the dough. There is no yeast in the recipe for tarte flambée. Today, we at food for flexitarians show you a vegetarian alternative to the traditional topping. However, the tarte flambée can easily be prepared according to your own taste.

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Ingredients

Dough

• 225g flour

• 100ml lukewarm water

• 2 tablespoons olive oil

• 1 egg yolk

• 1 pinch of salt

Tarte Flambée

• 100g sour cream

• 100g low-fat quark

• 20g white mushrooms

• 1/2 red pointed pepper

• 1/2 red onion

• 1 handful rocket

• 1 handful cherry tomatoes

• Some fresh garden cress

• Salt and pepper

Instructions

Dough

For the dough, put all the ingredients in a mixing bowl and mix with a dough hook until smooth. Then wrap in clingfilm and leave to rest for about 30 minutes.

Tarte Flambée

First preheat the oven to 250 degrees. Then roll out the dough thinly and place it on a baking tray with baking paper.

Then cut the mushrooms, pointed peppers, cherry tomatoes and red onion into fine strips.

Mix the sour cream with the low-fat quark to a smooth mixture and season with salt and pepper. Spread a thin layer of sour cream on the dough.

Then add the chopped vegetables. Now bake the tarte flambée in the oven for about 10 minutes until it is brown and bubbly.

Garnish the finished tarte flambée with cress and aragula.

Resumé

The tarte flambée is an absolute treat for the palate. We at food for flexitarians recommend buying a stone oven plate. This distributes the heat even better and gives your tarte flambée an even better taste. In addition, pizza and bread can also be baked very well on this plate.

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The tools for this recipe

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FAQ

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day in advance and keep it wrapped in clingfilm in the fridge. Just let it come back to room temperature for about 15 minutes before rolling it out, since cold dough tears more easily.

Can I swap the sour cream and quark topping?

A mix of crème fraîche and Greek yogurt works just as well, or use only sour cream if you don't have quark on hand. Keep the same total amount so the base stays thick enough to hold the vegetables.

Why does my tarte flambée turn out soggy in the middle?

This usually happens when the sour cream layer is spread too thick or the vegetables release too much water. Spread the cream mixture thinly and pat the sliced vegetables dry with a paper towel before adding them.