This Red Cabbage and Potato Valentine’s Flammkuchen is a lovely idea for Valentine’s Day. This Valentine’s Day-inspired recipe has red toppings. Red wine-drenched red cabbage, red potatoes, and caramelized red onions sit on a heart-shaped crust. However, substitute any vegetable or meat you like.
Is Flammkuchen Pizza?
Flammkuchen, also known as Tarte Flambée originates from the Alsace region, which lies on the border of France and Germany. It’s a bit like a pizza but with some key differences:
•Crust: The dough is typically rolled out very thin, creating a light and crispy base.
•Toppings: The traditional toppings include crème fraîche or fromage blanc (a type of fresh cheese), thinly sliced onions, and lardons (small strips of bacon).
•Baking: It’s traditionally baked in a wood-fired oven at a very high temperature. This gives it a distinctive smoky flavor and a crispy texture.
Flammkuchen can be customized with a variety of toppings, similar to pizza. However, the classic version remains a beloved favorite in its region of origin.
What is Schmand?
Schmand is a type of dairy product popular in Germany and some other parts of Europe. It is similar to sour cream but has a slightly higher fat content, typically around 20-24%. Schmand is often used in cooking and baking to add richness and creaminess to dishes. The taste is tangy and creamy, making it a versatile ingredient in both savory and sweet recipes.
It’s a hard item to find in the USA. Consequently, I have included an easy recipe for a homemade version in the recipe card below.
Red Cabbage Potato Flammkuchen
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 3 pinches white granulated sugar
- 1 package active dry yeast
- 1+1/4 cups lukewarm water
- 3 tablespoons plus 2 tablespoons canola oil
- 2 Red onions
- 14 oz red cabbage
- 1/4 cup red wine
- 2 tablespoons butter
- kosher saltand freshly ground black pepper to taste
- 1 dozen small red potatoes
- 3/4 cup creme fraiche
- 1/2 cup Schmand* recipe below
- 8 oz of hard cheese like Swiss, Emmentaler or Gruyere
Instructions
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In a large bowl, whisk together the all-purpose flour, kosher salt, garlic powder and one Mi
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pinch of white granulated sugar.
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Make a well in the middle of the dry ingredients. Dissolve the yeast in the water. Add the water to the well and 3 tablespoons of the canola oil and knead everything into a smooth dough.
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Cover the bowl with a cloth and leave in a warm place for 45 minutes. Lo
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Boil the potatoes in salted water with a pinch of sugar until just soft.
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You should be able to run a fork through them but you don’t want them mushy. Drain the potatoes and when they are cool enough to handle, cut them in halves. Shred the red cabbage and set aside.
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Peel the red onions and cut them into rings. Heat the remaining two tablespoons of canola oil, the tablespoon of unsalted butter, and a pinch of granulated white sugar in a small frying pan and cook the red onion rings until they are caramelized. Remove the onions from the pan and set aside.
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Add the red wine and the remaining tablespoon of butter to the pan. Add the shredded cabbage to the pan and cook until soft. Add kosher salt and freshly ground black pepper to taste.
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Line two large baking sheets with parchment paper. Preheat the oven to 400 degrees F.
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Turn the dough out onto a floured work surface and cut in half. Divide the dough into 4 equal parts (use a kitchen scale) and roll out each portion into whatever shapes you like. The oval is the traditional shape. I created hearts for Valentine’s Day.
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Whisk together the Schmand and the creme fraiche.
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Season with kosher salt and freshly ground black pepper to taste.
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Spread the mixture out on each dough bed, leaving a 1/2-inch frame. around the edges. Grate the cheese over the top of the cream on each flammkuchen.
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Arrange the red potatoes, cabbage, and caramelized onions on top of the creamy mixture. Brush a little oil on the potatoes from the onions, just enough to coat the skins.
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Place the flammkuchen in the oven and bake for 15 minutes. Remove from oven and let cool for 10 minutes before slicing and serving.
Recipe Notes
To make Schmand:
8 oz cream cheese
16 oz full-fat cottage cheese
Place the cottage cheese and cream cheese in a food processor or blender and process until combined. The mixture should be completely smooth before adding to any recipe.
Like this Red Cabbage and Potato Valentine’s Flammkuchen? Also, check out some of these other recipes:
RHUBARB GOAT CHEESE FLAMMKUCHEN
APPLE CINNAMON RED CABBAGE
RAINBOW VEGETABLE FLAMMKUCHEN
