Flammkuchen with purple onion, goat cheese and pear: German pizza recipe

This is a recipe that I like because it is traditional from certain regions, has different variants and demonstrates the cultural influences between different cuisines. This Flammkuchen de crème fraîche with purple onion, goat cheese and pear I like to call it "German pizza" because the base is a flat bakery dough, although it is very different from the Italian specialty.

This elaboration is typical of certain areas of Germany, although today it is extended to the whole country and it also cooks a lot in Switzerland. Its best known variant is typical of Alsace, where in French it is known as tarte flambée and is characteristic for its filling with cream, onion and bacon. Here we use the alternative of crème fraîche combined with red onion and a touch of pear, an idea that I borrowed from New Kitchen on the Blog.

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For 2 units
  • Water 175 ml
  • Fresh baker's yeast 15 g
  • 150 g strength flour
  • 100 g pastry flour
  • Wholegrain rye flour 50 g
  • Salt 5 g
  • 2 g dried thyme
  • Extra virgin olive oil 15 ml
  • Crème fraîche or thick cream 180 ml
  • Pears medium 1
  • Extra virgin olive oil 15 ml
  • Purple Onion 1
  • Ham cooked in tacos 100 g
  • Goat cheese 80 g
  • Ground black pepper
  • Salt

How to make Flammkuchen de crème fraîche with purple onion, goat cheese and pear

Difficulty: Easy
  • Total time 42 m
  • Processing 30 m
  • 12 m cooking
  • 1 hour rest

Heat the water until it is warm, so that the finger can be introduced without burning, and crumble the yeast on it. Mix well and let stand 10 minutes. Meanwhile, mix the flour with the salt and the thyme in a medium bowl.

Add water with yeast and oil, and mix well. Knead until you get a smooth and smooth, slightly moist dough. Adjust the amount of flour and water to the eye until the texture is adequate. Form a ball and place in a lightly greased bowl with oil, cover and let rise until doubled in size, between 45 and 60 minutes.

Deflate and separate into two portions. Form two balls and let stand 15 minutes, covered. In the meantime preheat the oven to 250ºC and line a tray with sulfurized paper. Stretch the two portions giving them an oval shape and deposit in the tray. Traditionally the Flammkuchen are very finite, but some people prefer something thicker, to taste.

Mix the crème fraîche with the oil, salt and black pepper, and cover the surface of both. Spread over chopped onion, peeled and thinly sliced ​​pear, ham and crumbled goat cheese. Add a little coarse salt and black pepper to taste. Bake for about 10-13 minutes, until the dough is golden brown.

With what to accompany the flammkuchen

The Flammkuchen de crème fraîche with purple onion, goat cheese and pear We can taste it as we would with a pizza. In this recipe two abundant portions come out, to take from a single dish between two hungry people or to share in a more informal dinner or lunch with several diners.

Video: Flammkuchen . German Pizza (February 2020).