Mushroom Flammkuchen

Flammkuchen are such a great alternative to pizza. With a lighter dough, Flammkuchen are usually topped with a sour cream base, and then garnished with bacon lardons, onions and cheese.

This vegetarian Flammkuchen combines earthy mushrooms with fragrant tarragon and lemon zest. The perfect way to celebrate the mushroom season, and definitely pleasing meat eaters too!

This recipe was initially published in Kachen magazine in their Meat Free Monday section.

February 28, 2019

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Mushroom Flammkuchen

100g sour cream
1 tbsp tarragon, chopped
250g chestnut mushrooms
200g chanterelle mushrooms
20g butter
1 garlic clove, crushed
1 spring onion, sliced
1 ready-made Flammkuchen dough (160g)
zest from ¼ unwaxed lemon
salt and pepper

Prep: 20min – Oven: 15 mins – Serves 2

Preheat the oven to 200°C fan.

In a bowl, mix the sour cream with the tarragon, season with salt and pepper. Set aside.

Wash the chestnut and chanterelle mushrooms and pat dry. Cut the chestnut mushrooms into slices.

Heat the butter in a pan and fry all the mushrooms for 2 minutes until they release their juices. Add the crushed garlic and cook for another 2 minutes until the juices are absorbed.

Unroll the Flammkuchen dough and cut it into two rectangles.

Spread the sour cream all over the two dough pieces, leaving a small border on the sides.

Top with the mushrooms and the spring onions.

Place the baking tray at the very bottom of the oven and bake in the preheated oven for about 15 minutes, until the bottom of the Flammkuchen is crispy.

Sprinkle with lemon zest before serving.

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