Flammkuchen Recipe With Pear And Goat Cheese
This Flammkuchen recipe topped with pear, goat cheese, onions and fresh rosemary and finished off with honey is delicious, easy to make and feeds a crowd.
Servings: 3 tarts
Equipment
- Pizza stone OPTIONAL
- Parchment papers
- Silicon pastry mat or cutting board
Ingredients
For the dough
- 320 g (11.3 oz/ 2 ⅔ cups) plain flour/ all purpose flour plus extra for dusting
- 180 ml (about 6.1 fl.oz/ ¾ cup) lukewarm water
- 2 tablespoons oil
- 1 teaspoon salt
Ingredients for the flammkuchen toppings
- 285 g (10 oz) fresh pears
- 2 medium onions
- 150 g (5.3 oz) goat cheese
- 200 g (7 oz) cream cheese
- 3 tablespoons chopped fresh rosemary (1 tbsp per tart)
- 3 tablespoons honey (1 tbsp. per tart)
Instructions
- In a bowl combine flour, water, oil, and salt. Using your hands or a hand mixer, mix well, until you have a smooth dough.
- Transfer the dough to a lightly floured working surface and knead for about 3 minutes. Then cover and let the dough rest while preparing the topping.
- In the meantime, preheat the oven to 250°C (482 °F), with both top and bottom heat. I have preheated the oven with the pizza stone in it since I made the Flammkuchen on the pizza stone. But if you don't have a pizza stone, just preheat the oven with baking sheet in it.
- Peel and thinly slice the onions. Put the onions in a microwave friendly bowl. Add a bit of water and microwave for about 30 seconds and then drain. This will get rid of the raw onion taste.
- Wash the pear and pat dry with paper towels. Using a hand grater or something similar cut the pear into very thin slices.
- Place a parchment on a large cutting board. Tip the dough on a lightly floured parchment paper and divide the dough into three equal doughs.
- Lightly flour the rolling pin. Thinly roll out one dough at a time into a rectangle or any shape of your choice. It’s very important that you keep the remaining doughs covered, so that the doughs won’t dry out.
- Spread cream cheese over the surface of the rolled-out dough. Align pear and onions slices all over the top and sprinkle with goat cheese and chopped fresh rosemary.
- With the help of the cutting board beneath the parchment paper, transfer the flammkuchen to the pizza stone or baking sheet and bake for about 10 minutes or until the edges are nicely golden brown.
- While the first tart is baking, top the second tart. After baking drizzle with honey and serve immediately. Repeat the process with the remaining doughs. Enjoy!