Flammkuchen with the Thermomix® means: 2 minutes on kneading mode for the dough, 250 °C oven, 5 to 10 minutes baking time. The basic recipe with four topping variations has been working reliably for years.
We show you the dough, the classic Alsatian version with bacon and shallots, and three further toppings: salmon with dill, vegetarian with red cabbage and goat’s cheese, and sweet with apple and pear.
Apple and Pear Flammkuchen with the Thermomix® and White Chocolate (Topping for 4 Pieces)
Ingredients 0 / 9 ✓
- 10 g unsalted pistachios
- 80 g white couverture chocolate
- 1/2 piece apple
- 1/2 piece pear
- 1 tsp lemon juice
- 1/4 tsp ground cinnamon
- 200 g Crème fraîche
- 1 tsp sugar
- 40 g dried cranberries
Instructions 0 / 7
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1
Add pistachio kernels to the mixing bowl and chop for 3 sec / speed 8, then set aside.
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2
Add couverture chocolate in pieces to the mixing bowl and chop for 10 sec / speed 8, then set aside.
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3
Preheat the oven to 250°C (top and bottom heat).
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4
Wash apple and pear, cut into pieces (remove the core), then add to the mixing bowl with lemon juice and cinnamon. Chop for 5 sec / speed 4 and set aside.
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5
Add Crème fraîche and sugar to the mixing bowl, mix for 10 sec / speed 3 and spread over the dough.
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6
Spread the apple and pear mixture with the cranberries over the dough and scatter over the white couverture chocolate.
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7
Bake on the middle shelf for 5 to 10 minutes, keeping a close eye on it.
Video
Nutrition per serving
Why exactly 2 minutes on kneading mode
The dough needs exactly 2 minutes on kneading mode. Any shorter and the gluten does not develop fully, causing the dough to tear when rolling. Any longer and the dough becomes tough and can no longer be rolled paper-thin. The kneading mode works slowly and thoroughly without overheating. That is the difference compared to speed 6, which would be too fast.
The combination of 150 g wheat flour type 550 and 100 g spelt flour type 630 gives the dough stability and a slightly nutty flavour. Pure type 405 would be too soft, pure spelt too crumbly. The 150:100 ratio is the result of many tests and rolls out best.
1 hour resting time is the minimum
The dough must rest for at least 1 hour in a warm place. Less time and it is harder to work with, and the elasticity is missing. We cover the bowl with a damp cloth so the surface does not dry out. At room temperature (about 22 °C), 1 hour is enough. In winter on a radiator it goes faster, so check after 40 minutes.
After resting, divide the dough into four equal portions. Roll each portion on baking paper as thin as possible. Paper-thin really does mean thin, about 2 to 3 mm. Any thicker and the Flammkuchen will not be crispy but will end up more like pizza.
250 °C top and bottom heat, no compromise
Flammkuchen needs 250 °C top and bottom heat. At 200 °C the topping dries out before the dough becomes crispy. At 250 °C the dough turns golden and crisp in 5 to 10 minutes while the topping stays moist. Fan-assisted heat distributes the warmth too evenly and the base does not crisp up enough.
Preheat the oven until it has genuinely reached 250 °C. This often takes longer than the display suggests. We place the Flammkuchen on the middle shelf and keep a close eye on it. After 5 minutes a light browning is usually already visible; after 7 to 8 minutes it is done. Only go beyond 10 minutes if you like it very crispy.
Alsatian bacon and shallots as the classic base
The classic version: Crème fraîche as the base, lardons and shallots on top. We chop the shallots for 3 seconds at speed 5 in the Thermomix®, which gives even pieces. The Crème fraîche is mixed with oil, salt, pepper and cumin for 15 seconds at speed 3. Cumin is the secret ingredient that gives the Flammkuchen its typical depth.
Scatter chives over the top only after baking. In the oven they burn, losing their colour and flavour.
Salmon with honey and lemon instead of classic Crème fraîche
The salmon version gets a sweet and tangy Crème fraîche base with lemon juice and honey. Use 2 tsp of honey to 200 g of Crème fraîche, plus 2 tbsp of lemon juice. This balances the smoky smoked salmon. Cut cocktail tomatoes into quarters and the salmon into pieces. Add dill only after baking, otherwise it turns bitter.
Vegetarian with fresh goat’s cheese and red cabbage
The vegetarian version replaces Crème fraîche with a mixture of soured cream and fresh goat’s cheese. This gives more depth than plain Crème fraîche. Leek and red cabbage are chopped for 3 seconds at speed 5 and spread over the dough. We scatter Emmental on top, though that is not strictly traditional. Without cheese, the salty contrast to the tangy red cabbage is missing.
Sweet Flammkuchen with apple and pear
The sweet version gets a Crème fraîche and sugar base, topped with apple and pear with cinnamon. Important: only chop the apple and pear roughly, 5 seconds at speed 4. Any finer and they turn mushy during baking. The white couverture chocolate is scattered over the finished Flammkuchen, melts slightly and adds sweet notes. Cranberries provide a tangy contrast.
Looking for more dough recipes? Take a look at our Thermomix® pizza dough.
