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Plumcot, Zucchini, Goat Cheese, Rosemary Flammkuchen

Course Brunch, Dinner, Lunch, Snack
Cuisine German
Keyword Flammkuchen
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 small zucchini
  • 4 plumcots
  • 3/4 cup sour cream
  • 8 oz goat cheese
  • 2 tablespoons freshly squeezed lemon juice
  • kosher salt and freshly ground pepper to taste
  • 3+2/3 cup all-purpose flour
  • 2 teaspoons salt
  • 1 cup water
  • 2-3 tablespoons extra virgin olive oil
  • 4 tablespoons rosemary needles

Instructions

  1. Wash the zucchini and pat dry. Nice the ends off and cut in two lengthwise. Use a mandolin or a sharp knife to cut thin strips lengthwise. Set Aside.
  2. Wash and dry the plumcots. Use a sharp knife to cut thin slices lengthwise. Discard the pits. Set aside.
  3. Beat the sour cream and goat cheese together until combined and creamy. Beat in the lemon juice. Season with kosher salt and freshly ground pepper.

  4. Preheat the oven to 475 degrees F. Place 2 baking sheets in the oven.

  5. 
In a separate bowl whisk the flour and salt together. Add the water and mix until a smooth dough forms.


  6. 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.

  7. Spread the goat cheese/sour cream mixture out evenly over the four dough ovals.

  8. 
Lay the zucchini strips on top of the cream layer. Arrange the plumcot slices on top.

  9. brush or spray the olive oil over the toppings.
  10. Season with kosher salt and freshly ground pepper.

  11. Scatter the rosemary over each oval.

  12. Lift up the parchment paper and transfer the flammkuchen on the parchment paper onto the preheated baking sheets in the oven.

  13. Bake for 15 minutes until the crust is golden brown and crispy.
  14. Remove from oven and serve warm