Flammkuchen with goat cheese & ham

Name: Flammkuchen with goat cheese & ham
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1/2 cube (21 g) fresh yeast; 1 TEASPOON Sugar; 300 g + some flour; 7-10 Tbsp salt and pepper; 3 TABLESPOONS Oil; 50 g Arugula (rocket); 1 small red pepper; 3-4 Stem(s) Thyme; 150 g Fresh goat cheese; 100 g Schmand; 8 wafer-thin slices of raw ham; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1/2 cube (21 g) fresh yeast
1 TEASPOON Sugar
300 g + some flour
7-10 Tbsp salt and pepper
3 TABLESPOONS Oil
50 g Arugula (rocket)
1 small red pepper
3-4 Stem(s) Thyme
150 g Fresh goat cheese
100 g Schmand
8 wafer-thin slices of raw ham
baking paper

Directions

1
Crumble the yeast and dissolve with sugar in 175 ml of lukewarm water. Knead with 300 g flour, 1⁄2 TL salt and oil to a smooth dough. Cover and let it rise in a warm place for at least 45 minutes.
2
Clean, wash and drain the arugula well. Clean, wash and cut the peppers into strips. Wash the thyme and remove the leaves. Mix cream cheese, sour cream and thyme. Season with salt and pepper.
3
Knead the dough again and cut in half. Roll out each half on some flour to a flat cake (25 x 35 cm) and place on a piece of baking paper. Spread each half with cheese cream and paprika. Bake one after the other in a hot oven (electric cooker: 250°C/circulating air: 225°C/gas: level 5) for 10-12 minutes.
4
Cover each finished tarte flambée with half the rocket and half the ham and serve immediately.