Apple and Cinnamon Flammekueche
I vividly remember seeing this Apple Flammekueche on the menu in a small family restaurant. I was struck by doubt, but what was the worst that could happen? What a discovery! A soft and simple pizza-like dough, a thin layer of good-quality crème fraîche, crisp and nice seasonal apples, a pinch of cinnamon, and let the magic happen. I obviously had to recreate it at home, and it's now a perfect autumn treat.
Ingredients
Instructions
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Dilute the active yeast in room temperature water and set aside for about 5 minutes.
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Combine the flour, the salt and the sugar. Add the yeast and kneed for 5 minutes.
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Add the olive oil and kneed for 5 more minutes.
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Proof for six to seven hours.
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Preheat the oven at 220°C (2oo°C fan).
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Spread the dough with a rolling pin until thin and pizza shaped.
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Add a thin layer of crème fraîche.
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Cover with thinly slices apples and a pinch of cinnamon.
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Bake for 10 to 15 minutes.
Note
- If using parchment paper, remove halfway through the baking so the bottom part of the Flammekueche is well cooked.
