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.

Mushroom and Raclette Flammkuchen

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

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
  • 100 g of crème fraiche
  • 2 onions
  • 250 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

Rate this recipe!Scroll and click on the stars below
5 from 1 vote
Prep Time 10 mins
Cook Time 13 mins
Course Apéritif, Plat principal
Cuisine Allemande, Française
Servings 2

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
  • 100 g of crème fraiche
  • 2 onions
  • 250 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.
Keyword flammenkuchen, quiche
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