Place baking tray on the middle rack, preheat oven at 240°C / 460°F and cook the Flammekueche. for 15 minutes. Let stand on a wire rack 1 to 2 minutes before serving.

Wheat flour, water, mushroom blend (yellow boletus, cultivated mushroom, porcini, bay boletus), cream (milk, lactic ferments), emmental cheese (milk, salt, microbial enzyme, mould culture, lactic ferments, calcium chloride), parmesan cheese (milk, salt, rennet), processed cheese (cheeses (cheddar, edam, gouda, soft cheese), water, butter, skim milk powder, whey, modified potato starch, sodium citrate), non-hydrogenated sunflower oil, salt, lactose, milk proteins, modified potato starch, rice starch, skim milk powder, natural flavor (milk), parsley.
Contains: milk and wheat.
May contain: egg, soy, fish, crustaceans, mollusks, mustard and sulphites.

Our mushroom flammkuchen (or flammekueche)

It is a variation of the traditional flammkuchen recipe, consisting of a thin pizza dough topped with creme fraiche, smoked bacon, and onions. With this flammkuchen, guests are treated to a mixture of creme fraiche, button mushrooms, oyster mushrooms, and a savoury blend of cheeses. Vegetarian customers will be delighted to see this Alsatian cheese tart without bacon!

Flammkuchen applications

Traditionally, this Alsatian cheese tart is served on a pizza board or a wooden cutting board. It’s commonly sliced into rectangles for people to roll up with their fingers. Alternatively, you can serve pre-rolled slices with picks for original hors d’oeuvres. It even works great as a main course!