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.