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Flammkuchen with Mushrooms & Bacon
(0)
55 min
Under an hour
Knuspr-Küche
Ein herzhafter Klassiker aus dem Elsass, neu interpretiert mit aromatischen Pilzen. Dieser Flammkuchen besticht durch seinen hauchdünnen, knusprigen Boden, der ganz ohne Hefe auskommt. Belegt mit einer cremigen Mischung aus Schmand und Frischkäse, würzigem Speck und einer Kombination aus braunen Champignons und edlen Steinpilzen, ist er das perfekte schnelle Abendessen für gemütliche Stunden.
Ingredients
Preparation method
Dough Preparation
First, prepare the dough. Mix the flour with approx. 5g salt in a large bowl. Melt the lard in a small saucepan and add the mineral water to warm it slightly. Add the lukewarm mixture to the flour and knead the dough vigorously for about 5 minutes until it is smooth and no longer sticky. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
Topping Preparation
Meanwhile, clean the mushrooms (button mushrooms and porcini mushrooms) and cut them into wafer-thin, almost transparent slices. Prepare the bacon as well. Since the Flammkuchen bakes for only a very short time, it is important that all ingredients are very finely sliced.
Preheat the oven to maximum heat (approx. 250 °C). Leave the baking tray in the oven so it gets really hot – this will make the base extra crispy.
19 min
Quick
