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.
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You can cut up the rhubarb and make a chiffonade of the basil. Then, scatter it evenly over the tops of the homemade Flammkuchen dough. Instead, I was feeling the fancy focaccia vibes and made rhubarb trees instead.
Is Flammkuchen Pizza?
Flammkuchen, also known as Tarte Flambée, is a delicious dish that 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, which gives it a distinctive smoky flavor and a crispy texture.
Flammkuchen can be customized with a variety of toppings, similar to pizza, but the classic version remains a beloved favorite in its region of origin.
Easy Peasy:
Flammkuchen is 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. The fun part is scattering whatever toppings you prefer. Transfer the Flammkuchen to the sheet pans in the oven and bake for 10-15 minutes. Incidentally, the inspiration for this Rhubarb Goat Cheese Flammkuchen is from a German food magazine. However, I’ve used my 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, ordering it disappointed me when my go-to-market could not procure any. However, luckily, a friend gifted me some from her garden. Rhubarb friends are the best.
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
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Preheat the oven to 475 degrees F and place two baking sheets in the oven.
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In a separate bowl whisk the flour and salt together.
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Add the water and mix until a smooth dough forms. 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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Clean and trim the rhubarb discarding the leaves and trim any rough pieces off the bottoms.
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Slice each stalk diagonally into 1⁄4 inch thick pieces.
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Slice the goat cheese into rounds, then cut each round into sixths like a cake.
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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.
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Season with Kosher salt and freshly ground black pepper.
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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 or until the crust is golden brown and crispy.
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Remove from the oven and serve immediately.
Like this Rhubarb Goat Cheese Flammkuchen? Also, check out some of these other recipes:
RHUBARB LAVENDER CAKE
HOUSEBOATING THROUGH THE ALSACE
HEIRLOOM TOMATO BASIL FLAMMKUCHEN
