Flammkuchen, which crossed from the Alsace region into German cooking, is made by topping paper-thin dough with crème fraîche, onion and beef pastrami before baking at high heat. Its crisp texture and tangy cream offer a quite different experience from pizza.
Knead the flour, water, olive oil and salt together until you have a smooth dough.
Wrap the dough and let it rest for fifteen minutes.
Roll the dough out as thin as possible onto a baking tray and spread the crème fraîche over it.
Scatter the onion rings and thinly sliced beef pastrami over the top, then sprinkle with nutmeg.
Bake in an oven preheated to 220°C for fifteen minutes, until the edges are crisp and golden.
Take care to roll the dough paper-thin all the way to the edges; a thick base loses the characteristic crispness of Flammkuchen. Allergens: contains gluten (flour) and dairy (crème fraîche).
If you cannot find crème fraîche, a mix of strained yoghurt and a little cream gives a similar texture.
Admin DadaGastro · verified in test kitchenDana pastırma bulamadığım için ince dilimlenmiş dana füme et kullandım, tadı biraz daha yumuşak kaldı ama yine de lezzetliydi. Krem fraiche yerine süzme yoğurt denedim, kıvamı biraz daha akışkan oldu.
Füme dana eti gerçekten iyi bir alternatif, çoğu kişinin evde bulması daha kolay. Yoğurt kullanırken bir kaşık krema eklemeniz kıvamı toparlayabilir.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.