Flammkuchen with Goat’s Cheese, Butternut & Shiitake

Phew… So my blog was down for a little while. a couple of days of sweating and worrying, but really, not much harm done. Nevertheless, I’m so relieved! And with that, I’m celebrating with a frozen, ready to head pizza from migros, hahaha. So classy, so classy. Yup, me.
And also, this made me realize one thing: yes, it’s just a blog. But then again, I’m happy that i’ve got this little baby of mine up and running again and that everything is fine. more than fine actually – i’m brimming with ideas and can’t wait to get startet on a redesign and then some…!

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In the meantime, you will just have to enjoy a couple of my treats, while you can, will you? I really like pizza, you know. But, eh, Flammkuchen? You might better know it as “Tarte Flambée”. Very thin and crispy, delicate and rustic, all in one go. I like that you can switch things up with an intricate topping. Here, we – my mom and i, on a sunday afternoon – made a fusion kind of version with a green peppery goat’s cheese spread as a base, whispery thin butternut squash and asian spiced shiitake on top, to be perfected with a drizzle of honey. Savory and just a little bit sweet, like fall itself, summer’s last, lovely smile.

Flammkuchen with Goat’s Cheese, Butternut and Shiitake
Serves 2
 
Ingredients for the Flammkuchen dough:
200 g flour + more for rolling
80 ml buttermilk
8 g fresh yeast
2 el olive oil
1 tsp. salt
Ingredients for the topping:
100 g fresh goat’s cheese
2 tsp. fresh, green pepper, chopped
100 g shiitake mushrooms, sliced
1 tbsp. olive oil
1 cm ginger, peeled and grated
1 piece chili, finely chopped
2 tbsp. soy sauce
100 g butternut squash, thinly sliced
1 red onion, finely sliced into rings
1 handful walnuts, chopped
1 handful red shiso or cress, cut
2 tbsp. honeyDirections:
Break up the yeast and dissolve in a little bit of warm water. Combine the salt with the flower in a bowl. Form a well in the middle. Pour the yeast liquid into the well and dust with some flour. Let sit for a while. Add buttermilk and olive oil and bring everything together by kneading by hand. This will take about 5 minutes. Cover and let rest for 2 hours.

For the topping, prepare the goat’s cheese spread first. Chop the green pepper and combine with the cheese. Fry the shiitake briefly in a pan with olive oil. Add the ginger, garlic and chili and sweat some more. To finish, season with soy sauce set aside. Prepare the butternut squash, onion and shiso as indicated.

Preheat the oven to 220 degrees C on upper and lower heat. Quickly knead through the flammkuchen dough and divide into two even parts. Place one part back into the bowl and cover. Spread a parchment paper on a humid towel. On it, roll out half of the dough very thinly (about 2mm thick). Firstly, spread the goat cheese thinly onto the Flammkuchen dough, leaving out a bit of the rim. Layer the artichokes on top, garnish with shiitakes, onion rings and the walnuts. Transfer the Flammkuchen onto a baking sheet and bake for 6-8 minutes until golden and crispy. Immediately drizzle some honey and top, garnish with shiso leaves and enjoy while still warm and fresh out of the oven. Proceed with the second batch in the same way. 

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