Flammkuchen Black Forest style

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 3
  • 1 pack of (260 g) fresh tarte flambée dough (refrigerated shelf; approx. 24 x 40 cm; e.g. from Aunt Fanny; see tip)
  • 100 g Raclette cheese (piece)
  • 3-4 Stem(s) marjoram or thyme
  • 200 g Sour cream or crème fraîche
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Salt
  • 200 g Leeks (leek)
  • 100 g Black Forest Ham in thin slices

Directions

  1. 1

    Unroll the dough and place it on a baking tray together with the baking paper. If necessary, form the corners slightly oval.

  2. 2

    Coarsely grate the cheese. Wash the marjoram, shake dry. Pluck off leaves, chop. Stir both into the sour cream. Season with pepper and a little salt. Spread the sour cream on the tarte flambée, leaving a small rim all around.

  3. 3

    Clean and wash the leek and cut into fine rings. Sprinkle evenly over the leek. Bake the tarte flambée in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 12-15 minutes. Pluck the ham into pieces and spread on the tarte flambée.

  4. 4

    Serve the cake immediately. Drink tip: fresh white wine, e.g. a Rivaner.

Nutrition Facts

KCAL
660 kcal
CARBS
45 g
FATS
37 g
PROTEINS
32 g