Tomato Flammkuchen with Goat Cheese and Basil

Ingredients

• 0.5 cube fresh yeast (21 g)
• 450 g flour
• 1 tsp salt
• 1 Shallot
• 2 Garlic cloves
• 1 bunch Basil
• 80 ml olive oil
• Salt
• pepper (ground)
• a splash lemon juice
• 400 g cherry tomatoes
• 250 g goat cheese
• 350 g sour cream
• 1 egg yolk

Instructions

1. 1.

   Dissolve the yeast in 270 ml lukewarm water. Mix the flour with salt, put it in a bowl and make a well in the center. Pour in the yeast mixture and quickly knead into a smooth dough by hand. Cover and let rise in a warm place for 1 hour.

2. 2.

   Meanwhile peel the shallot and garlic; finely chop the shallot and set aside, roughly chop the garlic. Wash the basil leaves, shake dry and mix with garlic and olive oil. Stir in the shallots and season with salt, pepper and a bit of lemon juice. Preheat the oven to 230°C (direct heat).

3. 3.

   Wash and halve the cherry tomatoes. Whisk the goat cheese with sour cream and egg yolk. After the dough has risen, knead it again vigorously and roll it out on a lightly floured surface to baking sheet size. Place on parchment paper, spread the cheese mixture, top with tomatoes. Sprinkle with salt and ground pepper and bake in the preheated oven for about 15 minutes until crisp. Cut into pieces and serve hot drizzled with pesto.