Like many of us food fanatics I have been loving the creative ways people have been decorating their homemade focaccia bread. Bakers everywhere are creating so many creative and pretty patterns depicting everything from flower gardens to peacocks. These Rhubarb Goat Cheese Flammkuchen are not a worthy comparison to those beauties. However, you have to give me points for using them for inspiration.
Jump to Recipe
Sure, I could have cut up the rhubarb, made a chiffonade of the basil. Then, scattered it evenly over the tops of the homemade Flammkuchen dough. You can make it that way too. Instead, I was feeling the fancy focaccia vibes and made rhubarb trees instead.
Flammkuchen is incredibly easy to make. The trick is to heat the sheet pans in the oven to a very high temperature. Roll out the dough, then slather it with sour cream. Scatter whatever toppings you prefer. Transfer the Flammkuchen to the sheet pans in the oven and bake for 10-15 minutes. The inspiration for this Rhubarb Goat Cheese Flammkuchen came from a German food magazine. However, I’ve used my own recipe for the dough base. Additionally, I altered the toppings.
Getting rhubarb was a bit of a scramble. Scouring the local markets came up short. Consequently, I ordered it only to be disappointed when my go-to-market was not able to procure any. However, I lucked out in that a local friend grew some and gifted it to me. She was not planning on using it. Consequently, my friends’ garden bounty is a treasured gift.
Rhubarb Goat Cheese Flammkuchen
Ingredients
- 3-2/3 cups all-purpose flour
- 2 teaspoons salt
- 1-1/4 cups water
- 1 cup sour cream or creme fraiche
- 3-4 stalks rhubarb
- 8 oz of goat cheese
- 1 cup fresh basil leaves
- Kosher salt and freshly ground black pepper
Instructions
-
Preheat the oven to 475 degrees F and place two baking sheets in the oven.
-
In a separate bowl whisk the flour and salt together.
-
Add the water and mix until a smooth dough forms. 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.
-
Brush the sour cream or Creme Fraiche over the tops of the dough ovals.
-
Clean and trim the rhubarb discarding the leaves and trim any rough pieces off the bottoms.
-
Slice each stalk diagonally into 1⁄4 inch thick pieces.
-
Slice the goat cheese into rounds, then cut each round into sixths like a cake.
-
Arrange the goat cheese, then the rhubarb pieces, and lastly, the basil leaves evenly on top of the prepared Flammkuchen. I made a tree pattern. However, the evenly scattering of ingredients also works fine and takes less time.
-
Season with Kosher salt and freshly ground black pepper.
-
Lift up the parchment paper and transfer the Flammkuchen on the parchment paper onto the preheated baking sheets in the oven.
-
Bake for 15 minutes or until the crust is golden brown and crispy.
-
Remove from the oven and serve immediately.
Like this Rhubarb Goat Cheese Flammkuchen? Also, try some of these other beautiful rhubarb recipes:
