Sweet and Savory Flammkuchen
If you're looking to make a quick, ultra-crispy homemade Flammkuchen that is super easy and completely irresistible with both savory and sweet toppings, this recipe is perfect for you!
Servings: 4
Calories: 454kcal
Equipment
- Thermomix
- Nudelholz
- Backblech
- Backpapier
- Messer oder Gemüsehobel
Zutaten
For the Flammkuchen Dough:
- 250 g All-purpose flour German Type 405 or 550, or US AP flour
- 125 g Water room temperature
- 1 tbsp Olive oil
- ½ tsp Salt
Smoked Salmon & Arugula Topping:
- 3 tbsp Crème fraîche
- 1 Small red onion
- Salt and pepper to taste
- 100 g Smoked salmon thinly sliced
- Handful of fresh arugula
- ½ Burrata cheese torn into pieces
Apple-Cinnamon Topping:
- 3 tbsp Crème fraîche
- 1 tsp Ground cinnamon
- 1 tsp Granulated sugar
- 1 Apple
- 20 g Pine nuts
- Optional: Lemon juice for drizzling over the apples
Zubereitung
Make the Dough:
- 250 g All-purpose flour, 125 g Water, 1 tbsp Olive oil, ½ tsp SaltAdd the flour, water, olive oil, and salt to the mixing bowl and process on the Dough Setting for 4 min. until a smooth dough forms.
- Remove the dough from the mixing bowl, give it a quick knead by hand, and shape it into a ball.
- Place the dough in a bowl, cover, and let it rest at room temperature for 30 minutes.
- Once rested, preheat your oven to 220 °C (conventional heat).
Roll Out the Dough:
- Divide the dough into two equal portions. The dough has a dream texture—it won't stick, so you won't even need extra flour for rolling!
- Roll out the first portion nice and thin (about 3-4 mm) into a rectangle, roughly 35 x 25 cm.
- Transfer the dough onto a parchment-lined baking sheet.
Assemble & Bake the Smoked Salmon Flatbread:
- 3 tbsp Crème fraîcheSpread the crème fraîche over the dough, leaving a 1 to 2 cm border around the edges.
- Salt and pepper to tasteSeason with salt and pepper.
- 1 Small red onionPeel and paper-thinly slice the red onion, then scatter the slices over the top.
- Bake in the preheated oven for about 15 minutes, until wonderfully golden brown and crisp.
- 100 g Smoked salmon, Handful of fresh arugula, ½ Burrata cheeseOnce baked, top the warm flatbread with smoked salmon, fresh arugula, and torn burrata.
Assemble & Bake the Apple-Cinnamon Flatbread:
- Roll out the second portion of dough thin as well and place it on a parchment-lined baking sheet.
- 3 tbsp Crème fraîcheSpread with crème fraîche, leaving a border around the edges.
- 1 tsp Ground cinnamon, 1 tsp Granulated sugarMix the cinnamon and sugar together, then sprinkle the mixture over the crème fraîche.
- 1 Apple, 1 tsp Ground cinnamonCore and quarter the apple, then slice it super thin (about 2-3 mm) using a mandoline or sharp knife.
- 1 AppleArrange the apple slices in a fan pattern over the dough and sprinkle with a little extra cinnamon.
- Optional: Lemon juice for drizzling over the applesOptionally, drizzle the apple slices with a splash of lemon juice to prevent browning.
- 20 g Pine nutsScatter the pine nuts over top.
- Bake in the preheated oven for about 15 minutes, until beautifully golden brown.
Serve:
- Slice the Flammkuchen into pieces using a pizza cutter or sharp knife.
- Optionally, garnish the apple-cinnamon flatbread with fresh mint leaves before serving.
Notes
Baking time may vary depending on your oven, so keep an eye out for a gorgeous, golden-brown crust.
For extra flavor, lightly toast the pine nuts in a dry skillet before topping your flatbread.
Got leftovers? Simply reheat your Flammkuchen in the oven at 150 °C until warm and crispy!
For extra flavor, lightly toast the pine nuts in a dry skillet before topping your flatbread.
Got leftovers? Simply reheat your Flammkuchen in the oven at 150 °C until warm and crispy!
