Flammkuchen, also known as tarte flambée knows many variaties. Lighter and more fun than a pizza and very easy to make.
- 1 can of Danerolles Croissants Extra Large
- 125 grams of cream fraiche
- 125 grams of truffle (purple) potato
- 125 grams of sweet potato
- 125 grams of rozeval potatoes
- 2 spoons of fresh thyme
- 1 garlic garlic
- 100 grams of old grated cheese
- Preheat the oven to 180 degrees.
- Coat a baking tray with baking paper.
- Roll out the dough, squeeze the cutting lines together so the holes disappear. Make sure you double-fold 1.5 cm of dough on the sides so that you get an upright edge.
- Using a fork create holes in the dough.
- Gently chop the garlic and mix with the cream fraiche. Season with salt and pepper.
- Spread this mixture evenly on the dough.
- Spread the thyme across the dough evenly as well, make sure the thyme has been cut into rather small pieces (leave some for last).
- Boil the potatoes in boiling water (leave the peel on).
- Once finished, cut the potatoes into thin slices and coat the bottom of the dough with it.
- Divide the grated cheese over the dough as well.
- Bake the Flammkuchen for 25-30 minutes.
- Cut the Flammkuchen into pieces and sprinkle the remaining thyme over it.