For the Flammkuchen,
crumble 15 grams of yeast in 1.3 dl of lukewarm water and dissolve while stirring. Add 250 grams of flour, 1 pinch of salt, and 1 pinch of sugar, and knead into a smooth dough. Let it taste in a warm place for 30 minutes.
For the topping, wash 6 spring onions, halved, cut into fine stripes mix with a 1/2 teaspoon of salt and 1 teaspoon of tarragon vinegar, and leave to stand for 10 minutes. In the meantime, roll out the dough very thinly, into rounds or oval-shaped sizes, and coat it with 300 grams of creme fraiche. Drain the cut spring onions in a sieve and spread them evenly over the dough. Sprinkle 200 grams of grated Pecorino over it and bake in the oven at 200 degrees for about 16 minutes until golden brown. Now mix a handful of Ruccola together with 1 bunch of basil, 1 bunch of tarragon, and 1 bunch of parsley, all plucked from the stems, cut into small pieces, and mix gently with 1 tablespoon of tarragon vinegar, 2 tablespoons of olive oil, 1 pinch of salt and a large pinch of ground anise. Spread generously over the Flammkuchen, and finally, grind plenty of black pepper all over it.
Published by Coopzeitung, June 23, 2020
