Alsace flammkuchen

One dish that lends itself perfectly to sharing with friends or family is flammkuchen - the German counterpart to pizza, but lighter and crispier. This modern take on the classic Alsatian dish is given a savoury twist by adding thin slices of potato, creamy crème fraîche and finely chopped chives. As a surprising finishing touch, crispy fried Natural Battered Onion Rings provide extra texture.

Preparation method

1 Prepare the dough

First, make the dough for the flammkuchen. Put the flour together with the sugar and half the salt in a bowl. Then add the yeast, lukewarm water and olive oil and knead into a supple dough in 10 minutes. Place the dough ball in a bowl, cover with a clean tea towel and leave the dough to rise in a warm place for an hour.

2 Prepare the potatoes

Meanwhile, using a grater or mandolin, cut the potatoes into thin slices about 2 mm thick and cook the slices in plenty of boiling water with the remaining salt for about 5 minutes until tender. Drain the potatoes and leave to cool.

3 Make the flammkuchen

When the dough has risen, preheat the oven to 225°C hot air, then roll out the dough on a sheet of baking paper into a rectangle. Next, spread the crème fraîche over the bottom while leaving an inch of the edges unbroken. Spread the potato slices over the crème fraîche and season with salt and pepper. Bake the flammkuchen for 8-10 minutes in the preheated oven.

4 Prepare the onion rings

Meanwhile, bake the Natural Battered Onion Rings in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

5 Finish the flamkuchen

Remove the flammkuchen from the oven, spread the onion rings on top and garnish with the chives. Cut into chunks and serve immediately!

Supplies

For 4 servings

  • 16 Natural Battered Onion Rings
  • 250g firm potatoes
  • 300g wheat flour
  • 250g crème fraîche
  • 10g chives, finely chopped
  • 7g yeast
  • 175ml lukewarm water
  • 3L olive oil
  • ½tl granulated sugar
  • 1tl salt

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