It’s been a while since my last flammkuchen post. It was time to create another one. I saw this recipe in an Austrian cooking magazine and thought of the raclette cheese I have sitting patiently waiting in my freezer from my last raclette dinner.
Crispy oval shaped crusts are topped with a combination of creamy and melted cheeses and topped with bacon fat fried sage leaves and pan-fried cauliflower.
Swiss, Emmenthaler, or Gruyere are all good substitutes for the raclette cheese which I admit can not only be hard to find but also expensive.
The sexiest part of this recipe was frying the fresh sage leave in bacon fat. Sexiest or most decadent. Whatever. It definitely topped up the flavor of the entire recipe.
This recipe is extremely easy to throw together. Substitute broccoli, if you prefer it over cauliflower. Fry the sage leaves in the vegetable oil of your choice to make the recipe vegetarian-friendly.
Cauliflower, Sage & Raclette Flammkuchen
Ingredients
- 2 tablespoons olive oil
- 4 cups cauliflower florets cut small
- Kosher salt and freshly ground pepper to taste.
- 2 tablespoons bacon fat
- 1 +1/2 cups cups sage leaves
- 3+2/3 cups all-purpose flour
- 2 teaspoons salt
- 1 cup water
- 1-8 oz package of cream cheese
- 1 cup sour cream
- 12 slices raclette cheese more if you want your flammkuchen extra cheesy
Instructions
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Heat the olive oil in a skillet. Add the cauliflower and toss to coat. Cook, stirring for about 5 minutes. Season with kosher salt and freshly ground pepper and set aside.
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Add the bacon fat to the pan. When the bacon grease is hot, add the sage leaves and briefly fry them. Remove from heat and set aside.
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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)
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On a lightly floured pieces of parchment paper, roll each piece of dough out into an oval shape.
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In a separate bowl, mix the cream cheese and sour cream together. Season with Kosher salt and freshly ground pepper to taste.
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Spread the mixture out evenly over the four dough ovals.
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Place three slices of raclette cheese on each oval on top of the cream.
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Distribute the cauliflower and the fried sage leaves on top of the cheese.
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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.
