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🍽️ Crunchy Wild Garlic Flammkuchen

497 kcal · 30 min · 4 servings

Ingredients

• flour, Type 405 250 g
• olive oil 3 tbsp
• salt pinch
• water 100 ml
• potatoes, mostly waxy 400 g
• wild garlic 30 g
• crème fraîche 200 g
• pepper, black ground pinch
• pepper, red 1 pc
• Serrano ham 100 g

Instructions

1. 1. Put flour, oil, salt, and water into a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Wrap the dough ball in cling film.
4. 4. Let the dough rest at room temperature.
5. 5. Preheat the oven to 240 °C fan.
6. 6. Peel the potatoes and wash them thoroughly.
7. 7. Slice the potatoes into thin rounds.
8. 8. Bring the potato slices to a boil in a pot of salted water.
9. 9. Simmer the potatoes for about 5 minutes.
10. 10. Drain the potatoes in a colander.
11. 11. Rinse the potatoes with cold water.
12. 12. Wash the wild garlic and shake it dry.
13. 13. Cut the wild garlic into fine strips.
14. 14. Mix the wild garlic in a bowl with crème fraîche.
15. 15. Season the mixture with salt and pepper.
16. 16. Wash the bell pepper.
17. 17. Halve the bell pepper and remove the core.
18. 18. Cut the bell pepper into strips.
19. 19. Divide the dough into four equal parts.
20. 20. Dust a work surface with flour.
21. 21. Roll out each dough part very thinly.
22. 22. Line two baking sheets with baking paper.
23. 23. Place the dough rounds on the baking sheets.
24. 24. Spread the crème fraîche mixture over the dough rounds.
25. 25. Distribute the potato slices over the dough.
26. 26. Distribute the bell pepper strips over the dough.
27. 27. Tear the ham into small pieces.
28. 28. Sprinkle the ham evenly over the flammkuchen.
29. 29. Bake the flammkuchen one after the other in the preheated oven.
30. 30. Baking time is about 10 minutes.
31. 31. Serve the wild garlic flammkuchen warm.

Nutrition per serving

• kcal: 497
• Protein: 14 g · Fett/Fat: 27 g · Carbs: 48 g