I absolutely love this Flammkuchen recipe because it beautifully combines the crispy, golden crust with savory pancetta and the earthy sweetness of butternut squash, creating a perfect harmony of flavors. Plus, the addition of tangy goat cheese and fresh thyme brings that gourmet touch, making it an ideal dish for impressing friends at my next dinner party while still keeping it easy-peasy to whip up.
I adore seasonal Flammkuchen for the mingling of savory and sweet autumn flavors. The thin, crispy crust made of all-purpose flour and olive oil is a perfect complement to the rich and creamy base.
We’re calling for pancetta and butternut squash this time of year, but you could easily use bacon and another seasonal squash. Top with crumbled goat cheese and fresh thyme for an irresistible flavor combination and a good dose of nutrients.
Ingredients
Universal flour: Delivers carbohydrates for energy and the structure of the dough.
Crème Fraîche: Provides a creamy texture with a flavor that is tangy, and it is rich in calcium.
Pancetta: Provides a full-flavored, protein-rich, salty-savory taste; renders a rich mouthfeel.
Butternut squash: Supplies natural sweetness and is high in fiber and vitamins.
Chevre: Creamy, tangy element; provides calcium and healthy fats.
Thyme in Its Fresh Form: A fragrant herb boosting taste; loaded with antioxidants.
Ingredient Quantities
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup water
- 1/2 cup crème fraîche
- 3 ounces pancetta, diced
- 1 small red onion, thinly sliced
- 1/2 cup butternut squash, thinly sliced
- 1/2 cup crumbled goat cheese
- 2 tablespoons fresh thyme leaves
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
1. Prepare your oven by setting it to 475°F (245°C). If you possess a pizza stone, include it in the oven to warm up.
2. In a mixing bowl, stir together the all-purpose flour and 1/2 teaspoon of salt. Make a well in the center, and pour in 3 tablespoons of olive oil and 1/2 cup of water. Mix until a cohesive dough forms.
3. On a surface lightly dusted with flour, knead the dough for approximately 5 minutes. Allow it to go unbothered for a quarter of an hour while you center your mental faculties on the next step.
4. Resting dough: Cooking pancetta. Take the diced pancetta and cook it in a skillet over medium heat until you can see it’s nice and crispy. Then, remove it from the pan and let it rest.
5. In the identical skillet, introduce the delicately sliced red onion and sauté until tender. Reserve for garnish.
6. On parchment paper, roll the dough as thin as possible into a rectangle or your desired shape that fits the baking sheet or pizza stone.
7. Spread 1/2 cup of crème fraîche evenly over the rolled-out dough, leaving a small border around the edges.
8. The cooked pancetta, sautéed onions, and butternut squash have been evenly distributed over the crème fraîche. A sprinkle of goat cheese keeps the top from looking too plain.
9. Sprinkle 2 tablespoons of fresh thyme leaves on top; add a pinch of salt and sufficiently ground black pepper for taste.
10. Convey the parchment paper with the Flammkuchen to a baking sheet, or directly onto the hot pizza stone. Bake for 10-12 minutes until the edges are golden brown and crisp. The Flammkuchen can serve as a fantastic first course or a main course.
Equipment Needed
1. Oven
2. Pizza stone (optional)
3. Mixing bowl
4. Measuring cups and spoons
5. Skillet
6. Spatula
7. Rolling pin
8. Parchment paper
9. Baking sheet
10. Knife
11. Cutting board
FAQ
- What is Flammkuchen?Tarte flambée, also known as flammkuchen, is a type of dish traditional in the Alsace region that is similar to what many think of as pizza. Its crust is very thin, and its usual toppings are crème fraîche, onions, and lardons.
- Can I use a different type of cheese?Certainly! You can replace crumbled goat cheese with feta or blue cheese for a different flavor profile.
- Is there a vegetarian version of this dish?Certainly, for a vegetarian version, simply leave out the pancetta and use more vegetables, such as mushrooms or bell peppers.
- What can I use instead of crème fraîche?Substitutes for crème fraîche that will yield the same texture and flavor profile include sour cream and Greek yogurt.
- How do I ensure the thin crust is crispy?Thinly roll the dough and preheat the baking sheet or pizza stone for a crispy crust.
- Can I prepare the dough in advance?The dough can, indeed, be prepared in advance and kept in the fridge for up to a day.
- How do I slice the butternut squash thinly?Achieve even, thin slices of butternut squash using a mandoline slicer or a sharp knife.
Substitutions and Variations
In the absence of pancetta, you can use diced bacon instead. It will give you a similar smoky flavor.
Sour cream can be used instead of crème fraîche. It is tangy and a good alternative.
Use feta cheese for a taste that is both briny and creamy, instead of goat cheese.
Butternut squash can be replaced with sweet potato slices, which provide a different texture and a slightly different, sweeter taste.
If fresh thyme is not at hand, you can use dried thyme; however, since dried herbs are more potent, use about half the amount.
Pro Tips
1. Chill the Dough: After kneading, wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help relax the gluten and make it easier to roll out thinly.
2. Pre-cook the Squash: To ensure the butternut squash slices are tender and fully cooked, quickly blanch the slices in boiling water for about 1-2 minutes before placing them on the Flammkuchen.
3. Even Layer of Crème Fraîche: Use the back of a spoon to spread the crème fraîche evenly, ensuring it covers the dough edge to edge with a consistent, thin layer. This provides a nice base without making the crust soggy.
4. Balance the Toppings: Make sure to evenly distribute the goat cheese, pancetta, and sautéed onions. This guarantees that every bite has a balance of flavors and textures.
5. Final Garnish Post-Bake: Once the Flammkuchen is out of the oven, add a touch of freshness by sprinkling an additional pinch of thyme leaves or a drizzle of olive oil before serving. This enhances the aroma and adds a fresh finish to the dish.
Fall Flammkuchen Recipe
My favorite Fall Flammkuchen Recipe
Equipment Needed:
1. Oven
2. Pizza stone (optional)
3. Mixing bowl
4. Measuring cups and spoons
5. Skillet
6. Spatula
7. Rolling pin
8. Parchment paper
9. Baking sheet
10. Knife
11. Cutting board
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup water
- 1/2 cup crème fraîche
- 3 ounces pancetta, diced
- 1 small red onion, thinly sliced
- 1/2 cup butternut squash, thinly sliced
- 1/2 cup crumbled goat cheese
- 2 tablespoons fresh thyme leaves
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions:
1. Prepare your oven by setting it to 475°F (245°C). If you possess a pizza stone, include it in the oven to warm up.
2. In a mixing bowl, stir together the all-purpose flour and 1/2 teaspoon of salt. Make a well in the center, and pour in 3 tablespoons of olive oil and 1/2 cup of water. Mix until a cohesive dough forms.
3. On a surface lightly dusted with flour, knead the dough for approximately 5 minutes. Allow it to go unbothered for a quarter of an hour while you center your mental faculties on the next step.
4. Resting dough: Cooking pancetta. Take the diced pancetta and cook it in a skillet over medium heat until you can see it’s nice and crispy. Then, remove it from the pan and let it rest.
5. In the identical skillet, introduce the delicately sliced red onion and sauté until tender. Reserve for garnish.
6. On parchment paper, roll the dough as thin as possible into a rectangle or your desired shape that fits the baking sheet or pizza stone.
7. Spread 1/2 cup of crème fraîche evenly over the rolled-out dough, leaving a small border around the edges.
8. The cooked pancetta, sautéed onions, and butternut squash have been evenly distributed over the crème fraîche. A sprinkle of goat cheese keeps the top from looking too plain.
9. Sprinkle 2 tablespoons of fresh thyme leaves on top; add a pinch of salt and sufficiently ground black pepper for taste.
10. Convey the parchment paper with the Flammkuchen to a baking sheet, or directly onto the hot pizza stone. Bake for 10-12 minutes until the edges are golden brown and crisp. The Flammkuchen can serve as a fantastic first course or a main course.
