Wednesday, October 18, 2017

Pumpkin Goat Cheese Honey Flammkuchen with Rosemary Crust

I admit this recipe is completely unrecognizable from the lovely traditional flammkuchen (flame cake) found in South Germany and the Alsace region of France. Traditional versions are topped with créme fraîche and speck.

I'm also copping up front to the fact the crust on this flammkuchen is thicker than usual. It didn't affect the taste of the dish so I'm sticking with this recipe. If you want a thinner crust, divide the dough in half, roll each piece out thinner and bake on two separate baking sheets.

Non traditional yes. However, this fall inspired combination is so creamy, savory, sweet, you'll have to fight hard to eat only one piece.

The crust is laced with fragrant rosemary and the flammkuchen is topped with homemade roasted pumpkin puree, goat cheese, red onions and drizzled with honey before baking. I used this luscious Honey Creme Spiced from Honey Ridge Farms and it's cinnamon clove and nutmeg combination really amped up this recipe's flavor. 

I used pumpkin oil in the crust, which tints it green initially. The color disappears after baking. It's also fine to use olive oil.

This is a perfect vegetarian dinner option or a great fall brunch recipe. 

Pumpkin Goat Cheese Honey Flammkuchen
 with Rosemary Crust

Prep Time: 25 minutes
Rise time: 1 hour
Bake time: 20 minutes
Yield: Serves 4

For the Crust:

  • 3+1/4 cups all purpose flour 
  • 1 package of active dried yeast 
  • 1/2 teaspoon salt 
  • 2 tablespoons finely chopped fresh rosemary, plus some sprigs for garnish. 
  • 1 cup lukewarm water 
  • 2 tablespoons pumpkin oil (substitute olive oil or any other nut oil) 
For the Topping:
  • 1 large red onion 
  • 10 oz goat cheese 
  • 1/4 cup sour cream 
  • 1 cup? pumpkin puree (see instructions below for making your own) 
  • 1 -2 tablespoons honey 
  • Kosher salt and freshly ground pepper to taste. 


Make the crust:

  • In a large bowl whisk together the flour, yeast, salt and chopped rosemary. 
  • Add the water and oil to the dry ingredients and knead into a smooth dough. 
  • Cover the bowl and place in a warm place for 1 hour. 

Prepare the filling:

  • Peel and slice the onion into rings. 
  • Slice the goat cheese into rounds. 
  • Preheat the oven to 475 degrees F. 
  • Line a large baking sheet with parchment paper. 

Assemble the flammkuchen:

  • Gently deflate the dough and roll it out on a lightly floured surface into a large rectangle. 
  • Brush the dough with the sour cream, leaving a 1/2 inch border around the edges. 
  • Use a tablespoon to shmear thick portions of the pumpkin puree over the top of the dough. 
  • Distribute the goat cheese rounds over the top, then place the red onion rings on top. 
  • Season with kosher salt and freshly ground black pepper. 
  • Drizzle the honey over the top. 
  • Place in the oven on the lower rack and bake for 20 minutes. 
  • Remove from oven, slice and serve. 
For the roasted pumpkin purée:
  • Preheat oven to 375 degrees F. 
  • Place the whole pumpkin on a baking sheet lined with aluminum foil and roast for 15 minutes. 
  • Remove from oven and carefully slice off the stem and cut the pumpkin into quarters. 
  • Return the pieces to the oven and roast for another 40 minutes or until you can easily run a fork through the flesh and skin of the pumpkin. 
  • Remove the pumpkin pieces from the oven and let cool completely. 
  • Scrape out the stringy flesh and seeds and set aside. 
  • Use a spoon to scoop out the flesh and transfer to a food processor. Discard or compost the outer skins. 
  • Purée the pumpkin flesh in the processor until smooth. 

Like Flammkuchen? Try these recipes:

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