The story says, Flammkuchen or Tarte flamée was created by German farmers in Alsace, Baden and Palatinate region, and was only homemade dish until 1960 and pizza boom in restaurants. At this time Flammkuchen found his way to the gastro scene and it is very popular in Germany. Traditionally, the bread dough is rolled very thinly in rectangle or oval shape, covered with crème fraîche, thin sliced onion and bacon. I made my autumn version with a dough from rye, spelt and whole wheat flour, covered with mixture of fresh goat cheese, crème fraîche, rosemary, olive herb and thyme. At the top are hokkaido slices marinated with olive oil, honey and little bit of cinnamon. When Flammkuchen is baked, sprinkle some caramelized walnuts.
Dough:
100g rye flour
100g spelt flour
100g whole wheat
½ pack of dried yeast
210-220g lukewarm water
1 tsp of salt
1 tsp of finely chopped herbs (rosemary, thyme, olive herb)
1 tbsp of olive oil
Mix all ingredients together and knead dough. Let it rest and rise until doubled.
Topping:
Fresh goat cheese
Crème fraiche
Salt
Honey
Herbs (rosemary, olive herb, thyme) finely chopped
Hokkaido, finely sliced, marinated with olive oil, honey and cinnamon)
Caramelized walnuts
100g walnuts
60g butter
1 tbsp honey
Melt butter and honey, add walnuts and caramelize on medium heat. Spread on baking paper and let it cool down.
Method:
Cut dough in half, dust with flour and using your fingertips press the dough into a thick rectangle.
Drizzle some olive oil over dough, spread mixture of goat cheese, crème fraiche and herbs. Sprinkle some finely chopped caramelized walnuts and top with Hokkaido slices. Bake on 200 C for about 10-13 minutes. Top with some caramelized walnuts and serve hot with salad or cheese dip.
-Croatian version-
Priča se da je Flammkuchen ili Tarte flamée proizvod njemačkih farmera, a svoj zvjezdani put na gastro scenu započeo je 1960 godine s pizza boom u restoranima. Tradicionalno se radi od tijesta za kruh koje se tanko razvalja u ovalni ili četvrtasti oblik. Premaže se vrhnjem, a potom poslaže tanko rezani luk i slanina. Moja jesenjska verzija je tijesto od raženog, crnog i bijelog punozrnog brašna premazano svježim kozjim sirom s vrhnjem, ružmarinom i timijanom. Hokkaido tanko narezati, marinirati s maslinovim uljem, medom i cimetom, poslagati na Flammkuchen te nakon pečenja posuti s karameliziranim orasima.
Dough:
100g raženo brašno
100g crno brašno
100g bijelo punozrno brašno
½ vreċice suhog kvasca
210-220g mlake vode
1 mala žlica soli
1 mala žlica sitno rezanih svježih začina (ružmarin, timijan, maslinova trava)
1 jušna žlica maslinovog ulja
Umiješati sve sastojke u glatko tijesto i ostaviti pokriveno da miruje dok se ne udvostruči.
Nadjev:
Svježi kozji sir
Crème fraiche
Sol
Med
Svježi začini (ružmarin, timijan, maslinova trava) sitno rezani
Hokkaido tikva, tanko narezana i marinirana u maslinovom ulju, cimetu i medu
Karamelizirani orasi
100g oraha
60g maslaca
1 jušna žlica meda
Otopiti maslac i med, dodati orahe i karamelizirati dok ne dobiju lijepu boju. Raspodijeliti po papiru za pečenje i ostaviti da se ohladi. .
Method:
Cut dough in half, dust with flour and using your fingertips press the dough into a thick rectangle.
Drizzle some olive oil over dough, spread mixture of goat cheese, crème fraiche and herbs. Sprinkle some finely chopped caramelized walnuts and top with Hokkaido slices. Bake on 200 C for about 10-13 minutes. Top with some caramelized walnuts and serve hot with salad or cheese dip.
