Flammkuchen with zucchini
2023-02-14
- Servings: 2
- Ready In: 30m
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Nutritional Info
This information is per serving.
-
Calories
750 -
Fat
39 -
Carbs
80 -
Protein
16
Ingredients
- 1 Carrot
- 1 Courgette
- 1 Red Onion
- 40g Sundried Tomatoes
- Rosemary
- 1 Garlic
- 1 Creme Fraiche
- Flammenkuchen Dough
- Greek Herbs (Basil, Dille, Fennel, Oregano, Parsley, Rosemary, Tarragon, Thyme)
- 50g Rucola
- Olive Oil
- Balsamico Vinegar
Method
Step 1
Preheat the oven to 200°C. Peel or scrub the carrot. Cut the zucchini and carrot into thin slices. Peel the onion and cut it into thin rings.
Step 2
Coarsely chop the dried tomatoes. Strip the needles off the rosemary and chop coarsely.
Step 3
Peel the garlic and chop or press very finely. Mix the crème fraîche with the garlic and a pinch of salt and pepper.
Step 4
Roll out the dough with baking paper on a baking tray. Spread evenly with the crème fraîche. Divide the carrot, zucchini, onion and dried tomato over the dough. Sprinkle with the rosemary, half the spice mix and a pinch of salt. Finally, drizzle with 2 tsp olive oil.
Step 5
Bake the flammkuchen in the oven for 15-18 minutes until golden brown and baked through.
Step 6
Beat a dressing of 1 tbsp olive oil, 1 tbsp balsamic vinegar and a pinch of salt and mix with the arugula. Cut the flammkuchen into pieces and garnish with the arugula salad.