Sunday, April 8, 2012

Flammkuchen


I recently read this NY Times article about a German deli/cafe opening up two locations in lower Manhattan.  Then a Gothamist article highlighted their Flammkuchen (which they oddly translate into "Flaming Pie."  I think Flame cake is probably the better translation)  Evidently, they used to be baked within stone hearths.  Blokey and I had the pleasure of eating too much Flammkuchen on our trip to Germany two years ago, during a short Rhine Valley wine tour.  So of course, I became obsessed with making some Flammkuchen ourselves.  (Training up into Manhattan to wait in line is not my idea of a fun Saturday evening).
I found a few recipes online but they mostly require some pork product.  (I had my Flammkuchen with Speck, which is a German ham).  Since Blokey is veggie, we relied on mushrooms, black olives, and red onions to do the trick.  I think I may have a new favorite.  They're not greasy, so I can see making a few of these in advance as casual food to bring to a party.

Flammkuchen

Dough:
2 c. of whole wheat flour
1 1/2 c. of white flour
2 1/4 teas of instant yeast* (one package)
1 1/2 c. of water
2 Tbs of olive oil
1 1/4 teaspoon of salt

Mix everything together and knead for about 6 minutes.  Cover with a wet tea towel.  Set aside for 30 minutes (FK typically has a crispy, not fluffy crust).

Toppings
-1/2 of creme fraise (which we didn't have.  I mixed together sour cream and lowfat plain yogurt. I've read that whipping cream plus 2 tbs of buttermilk mixed in the night before is a DIY creme fraise).
- 2 - 8 oz containers of cremini mushrooms (or your favorite), cleaned and sliced
1/2 red onion, very thinly sliced
6 oz. (usually a standard can) of black olives, drained and thinly sliced
3 cloves of garlic, minced
6 oz. of mild white cheese (usually a Swiss is good) grated
olive oil
flour for rolling
parchment paper


Pre-heat the oven as high as it goes (mine is about 550' F)
You can skip this first step, but I like to to saute the 'shrooms with olive oil and garlic prior to everything else.
Divide the dough into 4 equal pieces.  Using the flour, roll out into thin, long crusts (thinner than most thin crust pizzas.  Not quite a cracker).  Place one crust on the parchment paper.
Spread the creme fraise onto the crust.  Arrange 1/4 of the mushrooms, olives, and onions on top.  Sprinkle small handful of the cheese sparingly (this is no NY slice!) over the toppings.
Bake for 10-12 minutes, until the cheese is bubbly and browned.
Serve with a green salad.  (If you're in the party spirit- some Rhine valley wine!) The onions add a really nice crunch and sweetness, so please don't leave them out (even Blokey, who doesn't like to eat onions, agreed that they made the Flammkuchen even more).

1 comment:

Anne said...

Yay food post! This looks yummy and relatively easy. Can't wait for some Rad cooking this weekend! :)