Potato Flammekueche with Rosemary

Potato Flammekueche with Rosemary

Ingredients

Dough

300 grams plain flour, 3 tblsps olive oil, 120 ml warm water, Good pinch of salt

Topping

  • 2 medium potatoes
  • 1 small onion
  • 3 tblsps olive oil
  • 25 gr grated parmesan
  • 2 tblsps of chopped fresh rosemary
  • 200 grams crème fraiche or sour cream (with a generous pinch of salt and pepper) – I whipped 200 gr cream till very thick, then added juice of half a lemon.

Method

  • Leaving skin on potatoes, slice very finely. I use a mandoline to get the thinnest possible slices.
  • Rinse sliced potatoes a couple of times and drain off in a colander…mix through 1 tsp salt and let it sit in colander to drain while you make the dough…turn oven onto 200 deg.
  • Sieve flour and salt in a large bowl, add olive oil and warm water. Knead it for a minute or two. Divide dough into 2 pieces, rolling each piece into a squarish shape. Approx. 30cm x 30 cm, it doesn’t have to be perfect. Sprinkle baking paper with flour and place onto a baking tray big enough for both pieces if possible. Otherwise use 2 trays.
  • Remove potatoes from colander and pat dry. Slice onion thinly and toss it through the potato with 1 tblsps olive oil.
  • Spread crème fraiche evenly over the two bases spread out onto the edges. Top with potato and onion mix out to the edges.
  • Scatter chopped rosemary (or thyme leaves) over the top of the potato mix. Another good pinch of salt and a drizzle of olive oil over the top.
  • Bake for 15 minutes, then scatter with grated parmesan. Return to oven for another 5 minutes.
  • The edges will be a bit browned and crispy and also very tasty. An ideal dish to have as a light lunch or as a type of pizza with a difference.

This recipe is really worth trying!

Potato Flammekueche with Rosemary
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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