The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Flammkuchen mit Pilzen (Tarte flambee with mushrooms)
Wafer-thin and crispy
Ingredients for 6 portions:
For the dough:
- 150 g (5.3 oz) lard (Schweineschmalz)
- 375 g (13.2 oz) flour + flour for rolling out
- 3/4 tsp salt
For the topping:
- 200 g (7 oz) onions
- 1 T butter
- 150 g (5.3 oz) raw/cured ham (i.e. Black Forest ham, prosciutto)
- 200 g (7 oz) Crème fraîche
- 125 g (4.4 oz) sour creme
- 3 eggs
- salt
- fresh ground black pepper
- fresh ground nutmeg
- 200 g (7 oz) fresh white mushrooms (Champignon)
Preparation time: about2 hours
Per portion: 760 calories
Directions:
- For the dough, heat 130 g (4.6 oz) lard with about 200 ml (6.76 oz) water in a pot. Stir until the lard is dissolved, remove from heat. Stir together the flour and salt in a bowl. Little by little, add the fluid fat to the flour, stirring, then kneading to form a smooth dough. Make into a ball, cover and set in the refrigerator for about an hour.
- For the toppings, peel and finely chop the onions. Melt the butter in a pan, cook the onions, remove from heat. Cut the ham into thin strips and mix in with the onions.
- Stir the Crème fraîche with the sour creme and the eggs. Stir in the onion and ham mixture, add salt, pepper, and nutmeg.
- Preheat the oven to 200°C (400°F). Take two large baking sheets and grease with lard. Take out the dough, split it in two halves, and roll them out until wafer-thin on a floured surface. Lay each on a greased baking sheet.
- Spread the prepared mixture on the dough. Wash the mushrooms and cut into very thin slices. Spread over the Flammkuchen then place the sheets in the oven. Bake for 15-20 minutes, until crispy. Serve very hot, directly from the oven.
- Is also enjoyed in Baden, in Lothringen and in Alsace.
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