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Flammkuchen with Ham and Red Onions
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Gurkerl Küche
Ein knuspriger Klassiker aus dem Elsass, der in keiner österreichischen Küche fehlen darf! Dieser Flammkuchen besticht durch seinen hauchdünnen Boden, cremigen Sauerrahm und die herzhafte Kombination aus würzigem Beinschinken und feinen roten Zwiebeln. Perfekt für einen geselligen Abend mit Freunden oder als schnelles, warmes Abendessen, das in weniger als einer Stunde auf dem Tisch steht. Ein Hauch von Urlaub für zu Hause!
Ingredients
Preparation method
Preparation of the Dough
First, prepare the dough. Mix the plain flour with most of the salt (approx. 1 tsp) in a bowl. Melt the lard in a small pot and add the mineral water to warm it slightly. Add the lukewarm mixture to the flour.
Knead the dough vigorously for about 5 minutes until it is smooth and no longer sticky. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
Preparation of the Topping
Meanwhile, prepare the ingredients for the topping. Since the Flammkuchen bakes for a very short time, the onions must be sliced into wafer-thin, almost transparent rings. Finely dice the leg ham.
Chef's tip
For a particularly authentic taste, you can also use crème fraîche instead of sour cream. Make sure the onions are really wafer-thin so they cook perfectly in the short baking time.
15 min
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