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flammkuchen with squash and chanterelles

Flammkuchen (Tarte Flambée) with Squash and Chanterelles

Rezept drucken Pin Recipe

Zutaten
  

  • For the marinated pâtisson squash
  • 1 teaspoon ras al-hanout
  • 1 teaspoon pimentón de la vera dulce sweet smoked paprika
  • 1 teaspoon ancho chile powder
  • 1 tablespoon lemon juice
  • 1 tablespoon cold pressed rapeseed oil or other
  • 2 tablespoons water
  • salt to taste
  • For the crust
  • 250 g 2 cups type 1050 wheat flour (substitute bread- or all-purpose flour)
  • 4 g 1 leveled teaspoon salt
  • 1 tablespoon unsweetened soy yoghurt
  • 1 tablespoon oil
  • 120 ml 1/2 cup water
  • For the crème fraîche
  • 250 g 1 cup unsweetened soy yoghurt
  • 2 cubes fermented bean curd optional
  • 1 tablespoon oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt or more to taste
  • pepper to taste
  • Toppings
  • chanterelle mushrooms cleaned and halved
  • small cherry tomatoes whole or halved
  • salt and pepper

Anleitungen
 

  • To marinate the squash, cut the pâtisson in quarters and slice one quarter very thinly. (Use the remaining squash for other purposes.)
  • Combine all ingredients for the marinade in a bowl and add the squash.
  • Stir to combine and let rest for an hour.
  • Meanwhile prepare the dough.
  • Combine flour and salt.
  • Add remaining ingredients and knead until the dough is firm and elastic, about 10 minutes.
  • Cover and let the dough rest for 30 minutes, or refrigerate until ready to use.
  • To make the crème fraîche, blend all ingredients in a blender.
  • To make the flammkuchen, place a baking sheet in the oven and preheat the oven to 250°C (480°F).
  • Divide the dough into four equally sized pieces and place each piece on a sheet of parchment paper.
  • Roll out as thin as possible. Let the dough rest and relax for a minute or two from time to time, so that rolling is easier.
  • Thinly spread with crème fraîche and top with vegetables and marinated squash.
  • Season with salt and pepper.
  • Carefully remove the hot baking sheet from the oven and slide the sheet of parchment paper with the flammkuchen on the baking sheet.
  • Bake for about 8-10 minutes or until the edges are crispy.
  • Repeat with the other three pieces of dough and serve immediately.