Spanish chorizoflammkuchen
2023-01-15
- Servings: 2
- Ready In: 30m
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Nutritional Info
This information is per serving.
-
Calories
808 -
Fat
46 -
Carbs
74 -
Protein
22
Ingredients
- 2 Tomatoes
- 1 Courgette
- 1 Creme Fraiche
- 1 Vegetable Bouillon Block
- 1 Roll Flammenkuchen dough
- 150g Chorizo
- Parsley
- 50g Rucola
- Olive Oil
- White Wine Vinegar
Method
Step 1
Preheat the oven to 210°C – first remove the baking tray. Cut the tomatoes and zucchini into very thin slices and mix them with 1 tbsp (white wine) vinegar and a pinch of salt.
Step 2
Mix the crème fraîche with 1/4th bouillon block and a pinch of pepper.
Step 3
Roll out the dough with adhering baking paper over a baking tray and cover with the crème fraîche.
Step 4
Divide the tomato and zucchini over the flammkuchen and bake for 15-20 minutes at the bottom of the oven. Cut the chorizo into thin strips and divide them over the flammkuchen 5-8 minutes before the end of the baking time.
Step 5
Coarsely chop the parsley including stems. Beat a dressing of 2 tsp olive oil, 2 tsp vinegar and a pinch of salt and pepper. Toss the arugula with the dressing.
Step 6
Cut the flammkuchen into pieces, sprinkle with the parsley and serve with the arugula salad.