Mushroom and Raclette Flammkuchen

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Today, I am posting a recipe for Mushroom and Raclette Flammkuchen. It’s perfect for a winter meal, accompanied by a green salad or to share as a starter.

A recipe for using leftover raclette!

Raclette cheese is a Swiss cheese, more precisely from the canton of Valais. It is made from raw cow’s milk and is an uncooked pressed cheese type, such as Reblochon, Saint-Nectaire or Tomme de Savoie for example. Raclette cheese is particularly good when cooked because it melts easily!

If you’ve eaten a raclette and still have a few slices of raclette cheese left, this Mushroom and Raclette Flammkuchen recipe is perfect. You will only need 8 slices (or 6 for a lighter version) per flammkuchen. Served with a green salad, this flammkuchen will make a perfect balanced meal!

Mushroom and Raclette Flammkuchen
Mushroom and Raclette Flammkuchen

Recipe for Mushroom and Raclette Flammkuchen

For two medium sized flammkuchen you need the following ingredients.

Ingredients

For the dough

  • 300 g flour
  • 160 ml of water
  • 3 g of salt
  • 2 cl of sunflower oil

For the toppings

  • 150 g mushrooms
  • 70 g of crème fraiche
  • 2 onions
  • 200 g raclette cheese (about 16 slices)

Why not choose two different toppings! Here is another recipe from Vegetarian Fennel Flammkuchen.

Preparation

Step 1: The flammkuchen dough

In a bowl, pour the flour, salt and water. Mix well with a large spoon until the dough begins to form.

Then knead the dough for a few minutes and form a ball. Place the ball in a bowl and add the sunflower oil so that the dough does not dry out. Let sit for about 30 minutes.

Step 2: The toppings

Peel the onion and cut it into thin strips. Wash the mushrooms and also cut them into thin strips.

Cut the raclette cheese into equal sized slices.

Step 3: The flammkuchen

Cut the dough in half. Then, spread each piece of dough on a work surface, adding a little flour if necessary. Form a circle or oval about 0.5 cm thick. Place each dough on a sheet of baking paper, then all on a baking sheet.

Spread the crème fraîche on each of flammkuchen. Add the slices of raclette cheese. Place a few slices of onion and mushrooms. Lightly salt and pepper.

Step 4: Bake

Preheat the oven to 220 ° C. Bake the flammkuchen for 13 minutes in the oven. If necessary, spend 1 minute under the grill so that the cheese is slightly crispy above.

Serve immediately.

Mushroom and Raclette Flammkuchen

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Mushroom and Raclette Flammkuchen

Today, I am posting a recipe for Mushroom and Raclette Flammkuchen. It’s perfect for a winter meal, accompanied by a green salad or to share as a starter.
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

Click on the hearts

Prep Time 10 mins
Cook Time 13 mins
Course Apéritif, Plat principal
Cuisine Allemande, Française
Servings 2
Calories 1156 kcal

Ingredients
  

For the dough

  • 300 g flour
  • 160 ml of water
  • 3 g of salt
  • 2 cl of sunflower oil

For the toppings

  • 150 g mushrooms
  • 80 g of crème fraiche
  • 2 onions
  • 200 g raclette cheese about 16 slices

Instructions
 

Step 1: The flammkuchen dough

  • In a bowl, pour the flour, salt and water. Mix well with a large spoon until the dough begins to form.
  • Then knead the dough for a few minutes and form a ball. Place the ball in a bowl and add the sunflower oil so that the dough does not dry out. Let sit for about 30 minutes.

Step 2: The toppings

  • Peel the onion and cut it into thin strips. Wash the mushrooms and also cut them into thin strips.
  • Cut the raclette cheese into equal sized slices.

Step 3: The flammkuchen

  • Cut the dough in half. Then, spread each piece of dough on a work surface, adding a little flour if necessary. Form a circle or oval about 0.5 cm thick. Place each dough on a sheet of baking paper, then all on a baking sheet.
  • Spread the crème fraîche on each of flammkuchen. Add the slices of raclette cheese. Place a few slices of onion and mushrooms. Lightly salt and pepper.

Step 4: Bake

  • Preheat the oven to 220 ° C. Bake the flammkuchen for 13 minutes in the oven. If necessary, spend 1 minute under the grill so that the cheese is slightly crispy above.
  • Serve immediately.

Nutrition

Calories: 1156kcalCarbohydrates: 130gProtein: 45gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 160mgSodium: 1233mgPotassium: 688mgFiber: 7gSugar: 7gVitamin A: 1592IUVitamin C: 10mgCalcium: 800mgIron: 8mg
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