Flammkuchen with jalapeño cheese, red onion and pancetta

Lunch or dinner · No meat/no fish · Cooks in 20 minutes (+ ca 1 hour of proving & 2 x 10 minutes’ oven time) · Serves 4
Cheese: Basiron Jalapeño

50 g butter

8 g dry yeast

400 g flour

2 table spoons of olive oil to grease

200 ml crème fraîche

1 clove of garlic, squeezed

2 potatoes, scrubbed

1 red onion, peeled

150 g pancetta

100 gram Basiron Jalapeño, grated

You will also need: Food processor or mixer with dough hook and an oven tray with baking paper

1 Melt the butter in a saucepan. Pour 250 ml of lukewarm water in the food processor, add the yeast and stir with a wooden spoon until it has dissolved. Swirl in the flour, also with a wooden spoon. Add half a teaspoon of salt and the melted butter. Use the food processor to knead the dough for 5 minutes until it’s soft and springy. Cover the bowl with cling film or a clean kitchen towel. Leave to rise in a warm place for about 1 hour.

2 Preheat the oven at 225 °C. Mix the crème fraîche and garlic. Season with a bit of salt and pepper.

3 Slice the potato and onion into fine slivers.

4 Divide the dough into four balls. Place the balls on a flour-dusted worktop and roll each one into a 2 mm high sheet. Put the sheets on two large flat baking trays. Cover with a thin layer of crème fraîche. Scatter potato slices, onion and pancetta over the flammenkuchen. Then sprinkle with Basiron Jalapeño Cheese. Place 1 tray in the middle of the oven and bake in ca. 15 minutes until it’s done. Repeat with the second one. Divide into pieces and serve with a green salad.

Variation: Serve flammkuchen as a snack, using Basiron Sweet Pepper Cheese.