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Peach Brie Flammkuchen with honeyed Speck

Peach Brie Flammkuchen with Honeyed Speck

Course Brunch, Dinner, Lunch
Cuisine Alastian, German
Keyword Flammkuchen, Honey Speck, Peach brie flammkuchen, summer recipes
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 cup speck cubes
  • 3 tablespoons honey divided
  • 8 oz Brie
  • 3 peaches
  • 4 pieces pre-packaged Flammkuchen dough*
  • 1+1/2 cups fraîche
  • 2 cups arugula

Instructions

  1. Sauté the speck in a naked skillet until it starts to get crispy. Toss with1 tablespoon of honey.
  2. Cook for 1 minute more. Remove from heat and set aside.
  3. Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
  4. Slice the Brie thinly.
  5. Wash, halve, and pit the peaches, then cut them into thin wedges.
  6. Roll out the dough into 4 thin rectangles.
  7. Place the dough rectangles on the baking sheets.
  8. Spread a thin layer of crème fraîche over the dough, leaving a small border around the edges.
  9. Top with the peach wedges, honeyed speck, and Brie.
  10. Bake in the hot oven for 15–20 minutes.
  11. Roughly chop the arugula.
  12. Drizzle each Flammkuchen with honey, sprinkle the arugula over the top, and serve.

Recipe Notes

*The 3 Best Equivalents & Substitutes for Store-bought Flammkuchen dough:

Thin-Crust Pizza Dough (Store-Bought): Look for fresh, unbaked pizza dough in the deli or bakery section of US supermarkets (like Trader Joe's or Whole Foods). You will need to roll it out to be paper-thin so it gets that traditional, cracker-like crunch.

Puff Pastry (Store-Bought): Many American home cooks use store-bought puff pastry (such as Pepperidge Farm), rolled out super thin. It puffs up beautifully and provides a delicious, buttery, and flaky alternative.

Lavash or Flatbread (Store-Bought): Pre-baked, thin lavash bread can be used as a quick shortcut. Simply top it and bake it until crispy.