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Author Notes: I'm not a fan of traditional Flammeküchen. It's way too heavy, cheesy and onion-y. All of it together is sometimes too much for me so I tried to find variations that will make it somewhat easier to digest. This is one of them: the apple and the fresh goat cheese makes it lighter. —MarieGlobetrotter
- 200g flour
- 10g yeast
- Salt and pepper
- 1/2 teaspoon Sugar
- 1 tablespoon Olive oil
- 1 Boskop or Braeburn Apple
- 1 red onion
- 2 teaspoons Hazelnuts
- 40 milliliters Crème fraîche
- 2 ounces fresh goat cheese (50g)
- 3-4 sprigs Thyme
- 4 Sage leaves
- 2 teaspoons Honey
- some sugar
- Dough: Mix the yeast with 125ml water and let stand. Add ½ tsp sugar In a bowl, stir together flour and salt. Forma well in the middle and pour in water-yeast mixture. Let stand for a little then add the oil. Knead the dough with your hands. Work for about 10 minutes until the dough is soft and smooth. To make it rise, place the dough in a bowl, cover it with a clean cloth and in place it warm room for about hour. The dough must double in volume.
- In the meantime, cut into thin slices. Sprinkle with some sugar. Cut the onion into thing slices Coarse the hazelnuts
- Preheat the oven the highest temperature possible. Line a baking tray with parchment paper.
- Once the dough has lifted, rol out very thinly. Put the dough on the baking sheet. Spread crème fraîche on top, then lay the apple slices, onions and hazelnuts (in that order). Sprinkle with pepper and salt. Top with crumbles of fresh goat cheese.
- Bake the Flammekuche for 20 minutes, placing the baking tray in the middle of the oven.
- Wash the thyme and pluck off the leaves. Simply wipe the sage leaves with a clean kitchen towel. Once the Flammekuche is backed, sprinkle with thyme leaves, sage and honey. Serve immediately.