Vegetable Flammkuchen
The Vegetable Flammkuchen from Spoonsparrow is a perfect after-work recipe – quick to make, healthy and vegetarian!
Ingredients
- 0.5 cube fresh yeast
- 200 g rye flour type 997
- 200 g spelt whole‑grain flour
- Salt
- 400 g zucchini (2 small zucchinis)
- 200 g cocktail tomatoes
- 250 g sour cream
- 150 g crème fraîche
- 1 egg yolk
- 4 tbsp grated vegetarian hard cheese
- black pepper from the mill
- a handful arugula
Instructions
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1.
Dissolve the yeast in about 200 ml lukewarm water, mix with both flours and 1 tsp salt into a smooth dough until it releases from the bowl. Add more flour or water if needed. Knead vigorously on a floured surface for about 10 minutes, cover and let rise for about 1 hour.
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2.
Meanwhile wash the zucchini, trim ends and slice lengthwise into thin rounds or shave. Wash the tomatoes and halve them. Whisk together sour cream, crème fraîche, egg yolk and 2 tbsp grated cheese; season with salt and pepper.
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3.
On a floured surface knead the dough, divide into four pieces and roll each into a thin flatbread. Place on two sheets of parchment paper. Spread lightly with the cheese mixture and arrange zucchini slices in a grid pattern. Distribute tomatoes over the base, sprinkle remaining cheese and bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for about 15 minutes until crisp.
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4.
Wash arugula, shake dry, tear into small pieces if desired and serve the flammkuchen garnished with it after baking.
