Flammkuchen with Cauliflower and Pumpkin Seeds

Ingredients

• 200 g Whole Wheat Flour
• Salt
• 2 tbsp olive oil
• 1 Shallot
• 1 sprig thyme
• 4 tbsp balsamic vinegar
• 200 g Sour Cream
• 1 tbsp Tomato Paste
• Pepper
• 200 g cauliflower florets
• 1 tbsp Pumpkin seeds
• 0.5 bunch Chives

Instructions

1. 1.

   Whisk the flour with 1 tsp salt, 1 tbsp olive oil and 110 ml lukewarm water into a smooth dough. Divide the dough into two portions, shape into balls and chill for about 15 minutes.

2. 2.

   Meanwhile peel and finely dice the shallot. Heat the remaining oil in a pot and sauté the shallots over medium heat until translucent. Add the thyme sprig, pour in the balsamic vinegar and reduce to half. Set aside.

3. 3.

   Whisk the sour cream with tomato paste until smooth and season with salt and pepper. Roll out each dough ball on a floured sheet very thinly and spread sour cream over each base.

4. 4.

   Scatter cauliflower florets and pumpkin seeds onto the flammkuchen. Transfer the flammkuchen with parchment paper onto a baking tray and bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for about 10–15 minutes until crisp.

5. 5.

   Wash, dry and cut the chives into rings. Sprinkle the flammkuchen with chive rings before serving and drizzle with balsamic vinegar.