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🍽️ Crispy Lorraine Flammkuchen with Fresh Tomato Salad

460 kcal · 30 min · 4 servings

Crispy Lorraine Flammkuchen with Fresh Tomato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 230 degrees Celsius with fan setting.
  2. 2. Place the puff pastry bases on two baking sheets.
  3. 3. Let the doughs thaw briefly at room temperature.
  4. 4. Cut off the tough ends of the leeks.
  5. 5. Slice the leeks in half lengthwise.
  6. 6. Cut the leek halves into thin strips.
  7. 7. Rinse the leek strips thoroughly in a sieve.
  8. 8. Bring three liters of salted water to a boil in a pot.
  9. 9. Add the leek to the boiling water for one minute (this is called blanching).
  10. 10. Pour the leek into a sieve and rinse it with cold water.
  11. 11. Let the leek drain well.
  12. 12. Spread 150 grams of sour cream evenly over each pastry base.
  13. 13. Distribute the leek and bacon strips over the dough.
  14. 14. Season the toppings with salt and pepper.
  15. 15. Place one baking sheet on the top rack and the other on the bottom rack.
  16. 16. Bake the flammkuchen for about 15 minutes.
  17. 17. Swap the baking sheets halfway through the baking time.
  18. 18. Wash the tomatoes under running water.
  19. 19. Halve the tomatoes and remove the hard core.
  20. 20. Cut the tomatoes into small cubes.
  21. 21. Wash the parsley and shake it dry.
  22. 22. Pluck the parsley leaves from the stems.
  23. 23. Finely chop the parsley leaves.
  24. 24. Whisk oil, balsamic vinegar, and sugar together in a bowl.
  25. 25. Season the dressing mixture with salt and pepper.
  26. 26. Fold in the tomato cubes and parsley into the dressing.
  27. 27. Carefully remove the flammkuchen from the oven.
  28. 28. Cut the flammkuchen into serving portions.
  29. 29. Season the flammkuchen to taste with salt and pepper.
  30. 30. Distribute the flammkuchen onto plates.
  31. 31. Serve the flammkuchen together with the tomato salad.

Nutrition per serving