Homemade flammkuchen with potato
Ingredients
- Dough
- Nicolas Vahé - Organic pizza mix (TIPO 00 and durum wheat flour)
- 50 ml lukewarm water
- 1 tbsp olive oil
- Toppings
- 400 g creme fraiche 38% (sour cream)
- Flake salt
- Freshly gound black pepper
- 2-3 potatoes
- 1 red onion
- 1 handful of fresh thyme
Process
Dough
Nicolas Vahé Organic Pizza Mix is an easy and convenient way to start with your dough. One bag of the flour mix makes up to 4 pizza bases, but the rest of the mix can easily be saved for future pizza projects.
Mix 50 ml lukewarm water with 1 tbsp olive oil and slowly mix ¼ part of the flour mixture into the water-oil mixture. Knead the dough for about 10 min. until it has a smooth and flexible consistency.
You can choose to dissolve the included yeast or a little baking powder in the lukewarm water if you want a more pizza-like base, but leave it out if you want a classic flammkuchen base.
Preheat the oven to 250C° with the baking trays in the oven. Stretch the dough on a flour-covered counter until it is thin and about the same size as the baking tray. Place the dough on an additional baking tray with baking paper underneath.
Toppings
Wash the potatoes thoroughly and cut them into thin slices - use a mandolin slicer to get thin, even slices. Place the potato slices on a clean tea towel and dab off any excess moisture from the potatoes. Cut the red onion into thin slices or rings in the same way.
Mix the creme fraiche with salt, pepper and a dash of nutmeg. Spread the creme fraiche mixture on the flammkuchen base and place potato slices evenly over the entire base, followed by the red onion.
Cooking
Remove the preheated baking tray from the oven and move the unbaked flammkuchen from the cold tray to the hot one. Place your flammkuchen on one of the top ridges in the oven and bake for 10-15 minutes until it has a crispy and golden surface. Serve with fresh thyme branches or thyme leaves for extra flavour.
