Preparation Flammkuchen with green asparagus
Pre-heat the oven to at least 250°C on the top and bottom heat setting. If using a fire brick base, re-heat this in the oven too. You could alternatively use a baking tray covered with baking parchment (not the separating paper). It is best to bake the Flammkuchen in the lower part of the oven so that the heat from below can help the base to crisp up nicely. If you are using an electric Flammkuchen oven it should be set at a temperature of 290 – 300°C.
Now take the fresh dough base out of the packet and, having removed the separating paper, lay it out on preparation boardFrozen dough bases must be defrosted in advance. Spread the Flammkuchen cream mix evenly over the dough base. Be sure to leave a gap of 1 cm around the edge. Dot the green asparagus evenly over the surface of the Flammkuchen. If so desired, you could lightly sauté the asparagus in a frying pan first. Finally, add the halved cherry tomatoes with the cut side facing upwards and sprinkle the diced feta over the top.
The next step is to slide your Flammkuchen off the board and onto the hot fire brick base or baking tray with a gentle shake. At a temperature of 250°C, it will take roughly 4-7 minutes to bake. The baking time will vary depending on the oven, the temperature and the amount of topping. This vegetarian Flammkuchen has finished baking once the edge is nicely browned and the Flammkuchen no longer sags when it is lifted up with the peel.
Served on a wooden board and cut into 8 pieces with a rotary cutter, this classic will be a culinary highlight for any party or event. >Enhance your Flammkuchen even further by garnishing it with a few grates of fresh pepper, a little chilli and perhaps even afew squeezes of lemon juice.
I wish you every success and bon appetit. Your Maître Flambée