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Flammkuchen with beetroot and caramelized onion
Flammkuchen originally comes from Alsace, but this dish appears on the snack menu in many a German beer garden. This French-German flatbread tart is topped with beetroot, crème fraîche and rocket. Finger-licking good!
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Ingredients
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1roll of flammkuchen dough
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3fresh beetroot
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(plant-based) crème fraîche
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1sprig of rosemary
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3white onions
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3 tbspagave syrup or maple syrup
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olive oil
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2 tbsp(apple cidre) vinegar
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walnuts for garnish
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75 grocket
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salt and pepper
Instructions
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Preheat the oven to the recommended temperature on the flammkuchen packaging
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Peel the beetroot and slice the beetroot into thin slices; use a mandoline or peeler for this. Put the thinly sliced beetroot in a bowl and add the two tablespoons of vinegar and a splash of olive oil and mix together.
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Take the rosemary needles off the sprig and chop finely. Roll out the flammkuchen dough, spread the crème fraîche over it.
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Lay the beetroot slices on the dough one by one, in an overlapping manner. Sprinkle with rosemary, salt and pepper to taste. Bake the flammkuchen for +/- 15 minutes in the oven.
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In the meantime, finely chop the onions, heat a frying pan with oil and fry the onions. When the onions are light brown, add maple syrup and let it caramelize for 7 minutes.
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Take the flammkuchen out of the oven, add the caramelized onions, walnuts and the rocket and serve immediately.
