In the real world, I should not be messing with the perfection that is a traditional Flammkuchen recipe. However, this is my blog world and I cross that line often. Mostly, because I like to adapt the flavors to the season. This Acorn Squash Pear Flammkuchen is no exception. It showcased two of the prettiest and most delicious seasonal offerings, acorn squash and red pears.
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Flammkuchen or “flame cakes” in English are flatbreads cooked at a very high temperature. The flatbread dough itself is extremely basic. It contains flour, salt, and water. However, you can add chopped fresh herbs and spices if you wish. There I go again. It is just too easy to play with the recipe.
slice the acorn squash and red pears and play them on a baking sheet. Then, brush or spray with olive oil and season with kosher salt and freshly ground black pepper. Roast in the oven until tender and set aside.
Once the flatbreads are rolled out, slather them with sour cream. Creme fraiche is used for the traditional flammkuchen recipe. Feel free to use that instead. arrange the roasted acorn squash and red pear slices over the top. Sprinkle with shredded gouda cheese and bake for 15 minutes.
The key to baking these is to heat the baking sheets up in the oven at 475 degrees Fahrenheit. Rolled out and top the flatbreads separately on parchment paper separately. Then, transfer the flatbreads on the parchment paper to the hot baking sheet in the oven.
Feel free to swap out the squash for your favorite variety. Also, use apples instead of pears. In addition to Gouda, cheddar cheese pairs beautifully with apple flavor.
Acorn Squash Pear Flammkuchen
Ingredients
- 1 acorn squash
- 2 red pears
- 2-3 tablespoons olive oil for brushing
- Kosher salt and freshly ground pepper to taste
- 3 +2/3 cups all-purpose flour
- 2 teaspoons salt
- 1+1/4 cups water
- 1 cup sour cream or creme fraiche
- 1 cup shredded gouda cheese
Instructions
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Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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Cut the squash into thin slices Discard the seeds.
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Core the pears and cut into slices.
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Arrange the acorn squash and pears on the baking sheets.
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Brush with olive oil. Season with kosher salt and freshly ground pepper to taste.
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Place in oven. Take the pears out after 20 minutes. Take the squash out after 30 minutes. You should be able to easily run a fork through the slices.
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turn the oven up to 475 degrees F and replace the 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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Brush the sour cream or creme fraiche over the tops of the dough ovals.
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Arrange the squash and pear slices evenly over the top.
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Scatter the gouda cheese over the top.
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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 the oven. Season again with salt and freshly ground pepper, if desired. Serve warm.
Like this Acorn Squash Pear Flammkuchen? Also, try some of these other fabulous Flammkuchen recipes:
