Flammkuchen mit Spargel und Schinken, Birne – Ziegenkäse und Teig ohne Hefe sind drei leckere Gerichte, die sich ideal für einen gemütlichen Abend mit Freunden oder Familie eignen. Diese Gerichte sind nicht nur schnell und einfach zuzubereiten, sondern auch unglaublich vielseitig und können je nach Belieben mit verschiedenen Zutaten verfeinert werden. Hier gibt es einige Tipps zur Zubereitung dieser köstlichen Leckerbissen.

Flammkuchen mit Spargel und Schinken / Birne - Ziegenkäse / Teig ohne Hefe

Hello and welcome to Thomas Koch. Today we are going to make some delicious flammkuchen together. Flammkuchen have some great advantages - the first being that we don’t need any help making the dough, which is especially good in these times when it can be difficult to find certain ingredients in the supermarket. The second advantage is that it’s really quick and easy to make, so we can enjoy flammkuchen even when we have a sudden craving for it. The dough only needs to be rested for half an hour and then it’s ready to use. It’s really easy to make and you can’t really go wrong with it. So, let’s get started and have some fun!

Our flammkuchen dough is very simple to make. We need 250 grams of water, which can be cold or lukewarm, but should not be hot. Next, we add 10 grams of salt and dissolve it in the water. Following this, we add four tablespoons of olive oil, which is 20 grams, but you can use sunflower oil or rapeseed oil too. Finally, we add 500 grams of wheat flour type 550, but you could use type 405 or spelt flour if you prefer. Once all the ingredients are added, we knead the dough by hand or in a kitchen mixer until it’s nice and elastic. We knead it for about five minutes, then wrap it in cling film or in a cloth and let it rest in the refrigerator for half an hour. This allows the gluten to develop and makes it easier to roll out the dough.

For our flammkuchen, we use creme fraiche as the base. We add a little salt and pepper to taste, but we recommend using creme fraiche with 30% fat content. The classic flammkuchen is made with bacon and onions, but today we’re making it with asparagus, serrano ham, pear and goat cheese. We use green asparagus, removing only the woody ends and halving the tips. We fry the asparagus in a little oil and season it with salt and pepper before adding it to the flammkuchen.

To roll out the dough, we use a rolling pin and try to make it as thin as possible. This helps to make the flammkuchen crispy when it’s baked. We preheat the oven to 250 degrees Celsius and use a pizza stone or tray to bake the flammkuchen. We place the dough on a sheet of baking paper and spread the creme fraiche on it before adding the toppings. We bake the flammkuchen for roughly three to eight minutes, depending on the thickness and the oven. When the flammkuchen is ready, we add the serrano ham and goat cheese on top.

We can enjoy these delicious flammkuchen with a glass of wine or a cold beer. They are perfect for a lunch or dinner and are very popular in the German and French regions where they originated. We hope you have fun making these flammkuchen and enjoy them as much as we do!
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