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🍽️ Flammkuchen with Fennel and Peach

300 kcal · 30 min · 4 servings

Ingredients

• yeast, fresh 21 g
• wheat flour, Type 405 250 g
• sugar pinch
• olive oil 2 tbsp
• salt pinch
• spring onions 1 bunch
• pepper, red 1 pc.
• fennel 1 pc.
• peaches 2 pcs.
• goat cream cheese 100 g
• crème fraîche 100 g
• thyme, fresh 10 g
• pepper, black ground pinch

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Dissolve the yeast in 125 ml of lukewarm water.
3. 3. Add flour, sugar, oil, and salt.
4. 4. Knead everything into a smooth dough.
5. 5. Cover the dough.
6. 6. Let the dough rise in a warm place for about 1 hour.
7. 7. Wash the spring onions thoroughly.
8. 8. Trim the ends of the spring onions.
9. 9. Slice the spring onions into rings.
10. 10. Wash the bell pepper.
11. 11. Halve the bell pepper.
12. 12. Remove the core and seeds from the bell pepper.
13. 13. Slice the bell pepper into thin strips.
14. 14. Wash the fennel.
15. 15. Set aside the fennel fronds.
16. 16. Quarter the fennel bulb.
17. 17. Remove the core from the fennel.
18. 18. Slice or shave the fennel bulb into thin slices.
19. 19. Wash the peaches.
20. 20. Halve the peaches.
21. 21. Pit the peaches.
22. 22. Cut the peaches into thin wedges.
23. 23. Mash the goat cheese in a bowl with a fork.
24. 24. Mix the goat cheese with the crème fraîche.
25. 25. Rinse the thyme.
26. 26. Shake the thyme dry.
27. 27. Pluck the thyme leaves from the stems.
28. 28. Add the thyme to the goat cheese cream.
29. 29. Season the cream with salt and pepper.
30. 30. Preheat the oven to 220 °C (top and bottom heat).
31. 31. Divide the dough into two portions.
32. 32. Lightly dust a work surface with flour.
33. 33. Roll out each dough portion on the floured surface.
34. 34. Roll the dough to the size of a baking sheet.
35. 35. Line two baking sheets with baking paper.
36. 36. Place the rolled-out doughs on the sheets.
37. 37. Cover the doughs again.
38. 38. Let the doughs rise for another 10 minutes.
39. 39. Spread the goat cheese cream over the flammkuchen doughs.
40. 40. Top the flammkuchen with the prepared vegetables.
41. 41. Top the flammkuchen with the peach wedges.
42. 42. Place the sheets in the oven one after the other.
43. 43. Bake the flammkuchen for about 15 minutes.
44. 44. Chop the reserved fennel fronds.
45. 45. Sprinkle the fennel fronds over the finished flammkuchen.
46. 46. Cut the flammkuchen into pieces.
47. 47. Serve the flammkuchen.

Nutrition per serving

• kcal: 300
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 34 g