Flammkuchen is very versatile. With Camembert, the sour cheese is part of the topping here, along with sweet peaches and delicious ham: delicious!
SWR
Jens Alinia
the components
For now
110 g each light spelled (type 630) and wheat flour (instant flour)
120-140 ml of warm water
10 grams of dry yeast
1 good pint of sugar
1 teaspoon of salt
3 tablespoons of neutral oil
for the cream
100 g sour cream and fresh cream
1 tablespoon lemon peel
1 tablespoon thyme, finely chopped
1 level teaspoon each of chili flakes and salt
to cover
50 g each soft and spicy Camembert, thinly sliced
100 g cooked ham, thinly sliced
2 peaches, fresh or canned, cut into 5-6 mm wedges
1/2 green onion, 3 mm rings
1 red onion
2-3 fine onions, cut diagonally
serve up
1 good handful florets of lamb’s lettuce
Black pepper, freshly ground
Tarte flambée got its name from the way it was baked. It burned in the front part of the oven which had already been cleaned, while the fire (with fire) was still burning in the back.
the preparation
Mix all the ingredients to make the dough with a mixer, finally knead the oil and let the dough rise in a warm place for an hour.
Preheat the oven with a baking tray at 230°C on top/bottom heat.
For the rest, mix all the ingredients for the cream until smooth.
After it has rested, knead the Tarte Flambee dough and roll it out on baking paper to the desired shape and size, about three millimeters thick.
Spread with cream, spread on the cheese, ham, onion and peach and bake the tarte flambé on the second grill from the bottom for about 15 minutes.
Spread the lamb’s lettuce over the tarte flambée, sprinkle with fresh pepper and serve immediately!
Corinne’s tip: make several!
Printable tarte flambé recipe with camembert, peaches and ham
Tarte flambé recipe with pumpkin and bacon
Overview of all SWR recipes