Saturday, June 27, 2015

Rocking the Rainbow Vegetable Flammkuchen for Pride

What a huge victory in the USA for the GLBT community. Gay marriage is dead. Long live...MARRIAGE.  It's been a long hard fight for equality. I am not in NYC this weekend to celebrate but my heart is dancing here from the beautiful Cayman Islands.

To celebrate, I'm posting a rainbow recipe, of course. 

Flammkuchen (Translation: Flame Cake) originates from the Alsace region of France that borders Germany. Here's a vegetable twist on the classic bacon and onion version you can be proud of.

This recipe makes two flammkuchen which feeds four for a meal or 8-10 for appetizers. 

The cream layer is  schmand, a cream product rarely found in the USA. Schmand is a firm fresh cream product. You can easily, make your own. However, if you don't want to bother, I suggest substituting ricotta for the schmand in this recipe.
Whether or not you would like to keep to the rainbow theme, you can substitute any of the vegetables in this recipe with your favorites. Be creative with purple and green cauliflower and yellow beets.

Rainbow Vegetable Flammkuchen
Prep Time: 20 minutes
Rise time: 45 minutes
Bake Time: 15 minutes 
Yield: Serves 4

  • 1 package of dry yeast
  • 1 pinch of white granulated sugar
  • 1 pinch salt
  • 3/4 cup lukewarm water
  • 3 cups all-purpose flour
  • Salt and freshly ground pepper to taste 5 tablespoons canola oil
  • 3 red onions
  • 1 cup frozen peas
  • 1 cup fresh shredded carrots
  • 1 large yellow pepper
  • 2 cups cherry tomatoes
  • 3/4 cup creme fraiche
  • 1/2 cup schmand* (recipe below) 
  • 1/2 cup parmesan cheese
  • For the schmand:
    1 16 oz container of cottage cheese (at least 4% fat) 
  • 1 eight oz package of cream cheese
  • In a large bowl, mix together the yeast, all purpose flour and pinch of white granulated sugar. Add the water and 3 tablespoons of the canola oil and knead everything into a smooth dough. Cover the bowl with a cloth and leave in a warm place for 45 minutes. 
  • Peel the red onions and cut into rings. 
  • Heat the remaining two tablespoons of canola oil in a small frying pan and cook the red onion rings until they are soft. Add salt and freshly ground pepper to taste. 
  • Remove from the heat and set aside. 
  • Slice the cherry tomatoes in half. 
  • Cut the yellow pepper into strips. 
  • In a separate small bowl, whisk together the creme fraiche and schmand. Add salt and pepper to taste. 
  • Line two baking sheets with parchment paper. 
  • Pre-heat the oven to 400 degrees F. 
  • Turn the dough out onto a floured work surface and cut in half. 
  • Roll each half out into a large oval. 
  • Spread the seasoned cream mixture evenly on top of each dough oval. 
  • Sprinkle the parmesan cheese over the top of the cream. 
  • Starting at one end of the dough oval, lay down sections in this order working left to right: 1) the cooked red onions 2) cherry tomatoes halves 3) shredded carrots 4) yellow pepper strips 5) frozen peas. Repeat with the other dough oval. 
  • Season with salt and freshly ground pepper to taste. 
  • Place the flammenkuchen in the oven and bake for 15 minutes. 
  • Remove from oven and let cool for 10 minutes before slicing and serving. 
To make schmand:

Place the cottage cheese and creme cheese in a food processor or blender and process until combined. The mixture should be completely smooth. 

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