I recently came across a recipe for a whole-grain tarte flambée, or Flammkuchen, as we call it here in Germany. Flammkuchen – a rectangular, thinly rolled dough covered with cheese and other topics – comes to us from the Alsace region, which encompasses parts of northeastern France and southern Germany. I made the whole-grain recipe twice, and it came out great! It’s also really versatile: you can just top it according to whatever’s in season and your personal tastes. The basic recipe for the Flammkuchen dough is also quite simple. Enjoy!

Vollkorn-Flammkuchen mit Kürbis-Carpaccio

Whole-Grain Tarte Flambée (Flammkuchen) with Pumpkin Carpaccio

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Prep Time 15 minutes
Cook Time
Passive Time
ZUTATEN:
  • 230 g spelt flour
  • 2 tbsp olive oil*
  • 1 pinch salt*
  • 200 g sour cream
  • 1 red onion
  • 150 g Hokkaido pumpkin
  • 100 g arugula
  • pepper*
ANLEITUNG:
  1. Preheat oven to 200°C (top and bottom heat). Combine flour with 125 ml water, olive oil, and salt and knead into a dough.
  2. Divide dough into two equal parts and roll out into a very thin crust. Place on a baking tray line with baking paper, then spread with sour cream.
  3. Peel and julienne onion and spread out over the sour cream. Wash, halve, and seed Hokkaido and slice off thin strips using a potato peeler (keep in mind that Hokkaido skin is edible). Add these to the Flammkuchen.
  4. Bake Flammkuchen in a preheated oven for about 20–25 minutes.
  5. Top with arugula and season with pepper.
 
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Finally, a little anecdote on the subject of “vegetarian carpaccio”: a few years ago, a friend invited me to an event with a five-course menu. For the meat eaters, they served beef carpaccio, but of course we ordered the vegetarian menu for me. So what did they feed the vegetarians? Tomato carpaccio. A giant tomato, sliced. That’s it. We both found this ridiculously unimaginative and disappointing, to say the least, especially since the tomato carpaccio was priced the same as the “real” carpaccio. Since then, tomato carpaccio has been a running gag between us – which is why I couldn’t resist referring to the topping of this Flammkuchen as “pumpkin carpaccio.” ;-)

Have fun and enjoy!

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