Ever since we introduced our neighbors to our classic Flammkuchen two years ago, we are not allowed to participate in our annual backyard party without it anymore. Which isn’t really a big deal, since I could have it once a week, easily – it’s so simple to prepare and tastes so damn good.
But sometimes I break my own rules. One of the most important ones would be “don’t mess with classics“. It wasn’t really all my fault… but during preparation of a dinner for friends my onions (from the classic recipe) acted up and I quickly needed a plan B. Shopping wasn’t an option, so I had to raid my pantry… and settled with peaches and goat cheese. Who knew this would turn out just as good, if not better – at least during hot summer times!? Anyways, I already convinced some readers of my column over at the German Küchengötter and since I’m currently fully preoccupied with recipe testing for my next book, why not in the meantime share my old new favorite with you, too?
Oh and if you are wondering how my neighbors took the new Flammkuchen version, let’s just the say the original, the classic one, lost. And our neighbor Peter (a lawyer) now wants to open a Flammkuchen restaurant with me. Not really sure about that one… ;)
Start with the dough: Add both flours and salt to a large bowl, mix briefly and make a well in the center. Dissolve the fresh yeast in lukewarm water, pour into the well and add the olive oil.
Knead well, either by hand or with a machine. I only use my Kitchen Aid for this job and it takes roughly 3 to 5 minutes (medium speed). The dough should come together nicely and clean the sides of the bowl all by itself. If it is too sticky, you can add more bread flour by the tablespoon. Shape into a ball, cover with a kitchen towel and let rest for about 45 minutes at a warm and sheltered place. After the dough has risen, punch it down, divide it into 2 equally sized portions, shape them into neat balls and let them rise again under a kitchen towel for 20 to 30 minutes.
Preheat the oven to 250°C (~480°F) or as hot as your oven permits and place a baking tray on the bottom level, so it gets preheated, too.
Prepare the topping by mixing the Crème fraîche and heavy cream with spices (salt, pepper and nutmeg) to taste and cutting the washed peaches into thin slices.
Line an extra baking tray with parchment paper. Flatten one dough ball with your hands and either roll it out thinly (similar to pizza dough) with a rolling pin or by stretching and pulling the dough with the back of your hands (be careful, since this dough contains rye flour, it is not as easy to handle as regular pizza dough!). Apply a nice deal of the Crème fraîche mix on top and decorate with some Pancetta (optional) and the peach slices on top. Finish by crumbling the goat cheese on top. Transfer to or slide onto the preheated tray and bake for about 12 to 15 minutes or until it has gained a nice golden-brown color. I usually discard the parchment paper after 5 minutes of baking (just pull it out very fast), to ensure the bottom develops a nice crust.
Take out and sprinkle with fresh basil leaves and enjoy hot or lukewarm.
Flammkuchen with Peaches & Goat Cheese
Recipe source: own creation
Required time: ~2 hours (incl. rising), baking 12-15 min.
Ingredients (yields 2 Flammkuchen):
250 g bread flour (type 550) plus more for handling
50 g rye flour (type 1150)
1/2 tsp fine sea salt
175 ml lukewarm water
~15g fresh yeast
1 tbsp olive oil
200 g Crème fraîche or Schmand
50 g heavy cream
fine sea salt, freshly ground black pepper and nutmeg to taste
optional: 50-75 g Pancetta (or other bacon)
3-4 peaches or nectarines, finely sliced
~ 150 g mild, soft goat cheese (like Crottin de Chèvre)
finish with fresh basil and more black pepper