Tarte Flambée with Peaches, Brie and Pancetta
I’ve talked about my love for pizza and Flammkuchen on here before (find the post here), but recently I’ve come across a recipe that I love so much, I decided to share it here.
As much as I’d like to take credit for creating such deliciousness, I can’t. I found it in the most recent issue of the LECKER magazine, an amazing collection of recipes! New issues are released every 6 weeks or so and ever since we first heard of it, Martin and I have it delivered to our home. We ALWAYS try out the quick, easy recipes and if we are feeling fancy on the weekends, we make an effort to cook up something that takes a little longer than just 30 minutes. My point is, both the quick 5 ingredient recipes and the fancy 3 course meals are amazing!
Anyway, back to the Flammkuchen recipe – it may sound a little unusual since the classic version is with onions, sour cream and bacon, but trust me – it’s heaven!!
The thin crust is super easy to make. Flour, water, a pinch of salt and a little bit of olive oil is all it takes. No yeast and no waiting time to let it rise – yay! I’m so impatient when it comes to letting doughs rest or cakes cool down, so I love it when things take very little time to mix together and when there’s no waiting time involved. If you’re too lazy to make the dough yourself, there are some really good ready-made ones out there in the grocery stores, like this one. I’ve talked about the pizza stone we own before, and it sure helps to get an extra crispy crust. However, I tried the recipe with a store-bought crust and without the pizza stone too, and it turned out pretty well too.
Peaches, Brie & Pancetta
When I think of those three things, it’s usually not in the same context. A while ago I wouldn’t even dare to put them in the same recipe, but it’s SO worth it.
Once you roll out the dough thinly, spread sour cream on it. That’s pretty much the same procedure as with the tarte flambee recipe I posted a few months ago. The good thing is, for this one here, you don’t have to cut tons of onions! Only a couple of peaches, but they don’t make you cry. The peaches however, should be cut into very thin slices, much like onion rings. That way the flavour isn’t too overwhelming and the crust won’t be soggy.
Add some pieces of brie and shredded pancetta (or black forest ham/low fat bacon) and you’re good to go! Pop it in the oven at a very high temperature (preferable 230°C) for a short period of time (5-7 minutes max) and you’ll be in awe.
- For the crust
- 250 g all-purpose flour
- 125 ml water
- 2 tbs olive oil
- 1 tsp salt
- For the topping
- 3/4 cup sour cream or creme fraiche
- 1-2 ripe peaches
- 50 g pancetta
- 100 g brie
- a handful of arugula
- salt and pepper
- Preheat oven to 230°C/450°F.
- For the crust, mix all ingredients together in a mixing bowl and knead until well combined.
- Cut peaches in thin slices (like onion rings). Cut brie into small pieces, about the size of a quarter coin.
- Take a small piece of dough (about the size of a tangerine) and roll it out thinly. Use flour to make it less sticky. Spread sour cream on it like you would on a pizza and add toppings (except arugula).
- Bake for 5-7 minutes or until brown and crispy. Add arugula & enjoy!