tarte flambe

A few weeks ago I learned a trick for a quicker way to bake a Flammkuchen: use store-bought tortilla wraps as the base. And that workes surprisingly well! Topped with tomato, pancetta and red onion they were tasty.

And it gave me food for thought. How could I make something this tasty even quicker and simpler? Well, on the one hand using the store-bought wraps. But I still included a recipe for the traditional dough below, if you want to go the extra mile. Normale one uses a mix of creme fraiche and egg for the topping. Yet usually I never have creme fraiche around, but plain yogurt, well that can almost always be found in my fridge. And if you mix plain yogurt with a bit of starch it turns to a creamy consistency in the oven that comes very close to creme fraiche.

Recipe – Flammkuchen

Amount: 1 FLammkuchen
Prep time: 10 minutes preparation, 30 minutes resting, 10 minutes baking time

200 g flour
1 tsp salt
1 tbsp sugar
10 g yeast
1 egg
1 tbsp olive oil
70 ml warm water
5 tbsp plain yogurt
2 tbsp starch
Topping as desired

Knead 200 g flour, 1 tsp salt, 1 tbsp sugar, 10 g yeast, 1 egg, 1 tbsp olive oil and 70 ml warm water to an elastic dough.

Let rest well covered for 30 minutes so dough can rise.

Preheat the oven to 445° F (230° C, upper- and lower heat).<

Stir together 5 tbsp plain yogurt, 2 tbsp starch, salt and pepper.

Roll out the dough and spread yogurt-mix on top.

Top as desired. For example: tomatoes, herbs, pine nuts, caramelized onions, bacon bits and cheese.

Bake Flammkuchen at 445° F (230° C, upper- and lower heat) for 10 minutes.