Kale sheet cake
Flammkuchen is a German dish that resembles a type of pizza, but is much thinner. In the past, Flammkuchen was used as a test to see if the oven was hot enough. If it was baked to a beautiful golden brown, then the oven was perfect. The translation of Flammkuchen is therefore "burning dough".
Ingredients · Servings 4 people
- 2 rolls of flammkuchen dough
- 200g fresh cream
- 300 g kale
- 200 g mushroom mix with fresh oregano and thyme
- 2 tablespoons extra virgin olive oil
- 2 tsp chili flakes
- 100 g unroasted hazelnuts
- 2 rode ui
- 4 tbsp balsamic vinegar
- 2 tablespoons sugar
- 100 g soft goat cheese
- baking sheets
- rasp
Method · 45 min
- Preheat the oven to 200 °C.
- Roll out the flammkuchen dough with parchment paper on 2 baking sheets.
- Spread the crème fraîche using a spoon. Distribute the kale over the flammkuchen.
- Tear the mushrooms into pieces, slice the button mushrooms, and distribute them over the kale. Strip the herbs from the stems and sprinkle them over.
- Drizzle the tart with 4 tablespoons of olive oil and sprinkle with chili flakes. Bake in the oven for 15-20 minutes until golden brown.
- Meanwhile, cut the red onions into half rings. Heat 2 tablespoons of olive oil in a frying pan and sauté the onions for 10 minutes.
- Meanwhile, roughly chop the hazelnuts and fry them along with the onions for the last 3 minutes.
- Add the sugar and deglaze the pan with the balsamic vinegar. Let it caramelize for about 1 minute while stirring.
- Spread the caramelized onions with hazelnuts over the kale sheet tart. Sprinkle the goat cheese over it and cut into pieces.
