Flammkuchen flatbread with mushrooms and camembert

    1 hour

    This is a variation of the Alsatian specialty called Flammkuchen with a spelt flour base and a topping of fresh mushrooms and Camembert cheese.

    1 person made this

    Serves: 10 

    • For the base
    • 1 teaspoon dried active yeast
    • 350g spelt flour
    • 4 tablespoons olive oil
    • 1 teaspoon salt
    • For the topping
    • 300g soured cream
    • salt and pepper to taste
    • 400g mushrooms, trimmed and thinly sliced
    • 200g ripe Camembert, sliced

    Prep:20min  ›  Cook:20min  ›  Extra time:20min  ›  Ready in:1hr 

    1. Mix the yeast in a small bowl with 120ml lukewarm water till dissolved.
    2. In a large bowl mix flour, olive oil and salt. Add the yeast mix and knead to a smooth dough. Cover and let stand at a warm place until visibly risen, about 20 minutes.
    3. Lightly grease a baking tray and thinly roll out the dough to fit the tin.
    4. Preheat the oven to 200 C / Gas 6.
    5. Mix the soured cream with salt and pepper and spread over the base. Top with mushroom slices followed by Camembert slices.
    6. Bake in the preheated oven until the crust is lightly browned and the cheese is melted, about 20 minutes. Cut into squares and serve immediately.

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