Who else goes out of their mind this time of year with all the gorgeous summer tomatoes on display? Admittedly, I love the colors and the shapes as much as the sweet flavors. Since I’ve lost my mind, it’s a good thing this Heirloom Tomato Basil Flammkuchen recipe is a no brainer.
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Flammkuchen, or “flame cakes” is a border dish and is popular both in the towns in the French-German border. Flammkuchen is traditionally oval-shaped topped with creme fraiche, speck, and onions. This version substitutes heirloom tomatoes and basil for the speck and onions. Blend cream cheese and sour cream to substitute for creme fraiche. It’s easier and cheaper.
The Flammkuchen base dough is simple. Flour, salt, and water. That’s all. Aside from the few ingredients, there is no rise time. Consequently, the recipe comes together quickly.
Assemble and Bake
For Heirloom Tomato Basil Flammkuchen, firstly, divide the dough into four equal parts. Secondly, spread the cheese mixture over the ovals. Season with salt and freshly ground pepper. Thirdly, lay olive-oil marinated tomatoes and basil on top. Sprinkle again with salt and freshly ground pepper. However, I wait on this step until I taste the baked flammkuchen. If needed, I add more.
Bake the Flammkuchen in an extremely hot oven for a short time. In this case, 475 degrees F for 15 minutes. Leave the baking sheets in the oven during the preheating process. Prepare the Heirloom Tomato Basil Flammkuchen on parchment paper. Then, transfer the flammkuchen with the parchment paper onto the hot baking sheets.
This recipe makes four individual flammkuchen, perfect for a meal. However, alternatively, cut these up into pieces and serve as an appetizer. For a healthier version, swap out the all-purpose flour for a whole wheat variety.
Heirloom Tomato Basil Flammkuchen
Ingredients
- 6 heirlooms tomatoes
- 2 tablespoons olive oil
- 1/2 cup chopped fresh basil
- Kosher salt and freshly ground pepper to taste.
- 3+2/3 cups all-purpose flour
- 2 teaspoons salt
- 1+1/4 cups water
- 1 8 oz package of cream cheese
- 1 cup sour cream
Instructions
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Slice the tomatoes place into a bowl or large plate. Tear or chop the basil leaves.
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Drizzle the tomatoes with the olive oil, add the basil and gently toss to coat. Set aside.
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Preheat the oven to 475 degrees 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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Beat the cream cheese and sour cream together until smooth and combined. 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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Distribute the marinated tomatoes evenly over the top of each.
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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. Season again with salt and freshly ground pepper, if desired. Serve warm.
Like this Heirloom Tomato Basil Flammkuchen? Also, try some of these other Flammkuchen variation recipes:
