The love child of a plum and an apricot, plumcots possess a unique sweet-sour flavor and are oh so pretty on top of this flammkuchen or anywhere really. In this Plumcot, Goat Cheese, Zucchini, Rosemary Flammkuchen recipe, plumcot, and zucchini slices recline on a soft bed of sour cream and goat cheese.
Fragrant rosemary is scattered over the top for a pop of flavor. You can imagine how this German pizza is definitely bringing the flavor.
Look at these gorgeous plumcots.
Seriously. I could gaze at them all day. The jeweled colors and beautiful textures.
They look even more beautiful when sliced. Of course, you can substitute regular purple plums for this recipe. However, even though the taste may be great, the flammkuchen will not look as pretty on your table.
What are Plumcots?
Plumcots, the delightful offspring of plums and apricots, are a testament to nature’s knack for creating fruity marvels. This hybrid fruit traces its roots back to the early 20th century, thanks to the pioneering work of horticulturist Luther Burbank. Plumcots are typically a bit firmer than apricots but softer than plums, with skin that can range from deep purple to a vibrant, golden yellow. Furthermore, their flavor is a perfect harmony of the sweet, tangy notes of a plum and the delicate, floral essence of an apricot. Each bite is a juicy explosion of deliciousness.
Like my easy apple raspberry cake, this Plumcot, Goat Cheese, Zucchini, Rosemary, Flammkuchen recipe contains two seasonal flavors, a zucchini goodbye to summer and hello fall plum.
This flammkuchen is perfect for brunch or lunch. However, after tasting its fruity, creamy flavor, I ate one for breakfast. It was perfect and it has my vote for the first meal of the day.
Plumcot, Zucchini, Goat Cheese, Rosemary Flammkuchen
Ingredients
- 1 small zucchini
- 4 plumcots
- 3/4 cup sour cream
- 8 oz goat cheese
- 2 tablespoons freshly squeezed lemon juice
- kosher salt and freshly ground pepper to taste
- 3+2/3 cup all-purpose flour
- 2 teaspoons salt
- 1 cup water
- 2-3 tablespoons extra virgin olive oil
- 4 tablespoons rosemary needles
Instructions
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Wash the zucchini and pat dry. Nice the ends off and cut in two lengthwise. Use a mandolin or a sharp knife to cut thin strips lengthwise. Set Aside.
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Wash and dry the plumcots. Use a sharp knife to cut thin slices lengthwise. Discard the pits. Set aside.
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Beat the sour cream and goat cheese together until combined and creamy. Beat in the lemon juice. Season with kosher salt and freshly ground pepper.
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Preheat the oven to 475 degrees F. Place 2 baking sheets in the oven.
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In a separate bowl whisk the flour and salt together. Add the water and mix until a smooth dough forms.
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Separate the dough into 4 equal pieces (use a kitchen scale) On a lightly floured pieces of parchment paper, roll each piece of dough out into an oval shape.
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Spread the goat cheese/sour cream mixture out evenly over the four dough ovals.
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Lay the zucchini strips on top of the cream layer. Arrange the plumcot slices on top.
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brush or spray the olive oil over the toppings.
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Season with kosher salt and freshly ground pepper.
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Scatter the rosemary over each oval.
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Lift up the parchment paper and transfer the flammkuchen on the parchment paper onto the preheated baking sheets in the oven.
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Bake for 15 minutes until the crust is golden brown and crispy.
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Remove from oven and serve warm
Like this Plumcot, Goat Cheese, Zucchini, Rosemary Flammkuchen? Also, check out these recipes:
ONION GOAT CHEESE TART
PUMPKIN GOAT CHEESE HONEY FLAMMKUCHEN WITH ROSEMARY CRUST
RHUBARB GOAT CHEESE FLAMMKUCHEN
