Judd mat Gaardebounen Flammkuchen

Judd mat Gaardebounen is as Luxembourgish as it gets. A hearty dish of smoked pork collar with broad beans in a creamy sauce. In my first book, I created a ‘Judd mat Gaardebounen pie’ to give this traditional dish a British spin (you can watch me making this in my show here). Then, for my latest book I came up with an Italian twist: cannelloni stuffed with a minced Judd mat Gaardebounen filling and snuggled in a creamy white wine béchamel.

This time around, I’ve pushed the twist even further, creating a super quick and yummy Judd mat Gaardebounen Flammkuchen! Just chuck all the toppings on a ready-made Flammkuchen dough and put it in the oven. You’ll be surprised how amazingly delicious this simple dish turns out!

You can watch me make this Flammkuchen in this Everyday Easy episode.

If you want the recipe in Luxembourgish you can find it here.

This is a recipe from my book ‘Tastes of Luxembourg‘.

Ingredients

120g cooked smoked pork collar (Judd)
100g crème fraîche
1 tsp summer savoury (Bounekräitchen)
160g ready-to-roll Flammkuchen dough
110g tinned broad beans, drained weight
150g mini mozzarella balls
salt and pepper

Method

Prep: 15 mins – Oven: 20 mins – Makes 1 Flammkuchen

Preheat the oven to 220°C.

Cut the pork into bitesized chunks and set aside.

In a bowl, mix the crème fraîche with the summer savoury, season with salt and pepper.

Unroll the Flammkuchen dough and spread the crème fraîche all over the dough.

Top with pork cubes, broad beans and mini mozzarella balls. Sprinkle with a bit of salt.

Place the baking tray at the very bottom of the oven and bake in the preheated oven for about 20 minutes, until the bottom of the Flammkuchen is crispy.