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.
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!
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.
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Mushroom and Raclette Flammkuchen
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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.
