Flammkuchen recipe: French-German pizza with mustard cream and pear

Berlin (dpa) – Flammkuchen is the French-German answer to pizza, but with a little more class and a far more exciting name – flame cake!  Known in French as tarte flambée, it's a must-have on many restaurant menus in southern Germany, where it's traditionally served with crème fraîche, chopped bacon and onions. Unlike with pizza, this thin, crispy dough is often topped with a mix of sweet and savoury ingredients. This version with pear and fig elevates things with a light mustard note and a topping of soft blue cheese or Gorgonzola for a stronger flavour. If you want a quick supper, you can buy a ready-made unleavened dough from the fridge section at the supermarket. Just roll it out nice and thin, add the toppings and 10 minutes later you can eat. The base: The dough is an extremely simple mix of flour, water, salt and a little olive oil, with no time needed for rising or strength-building. If you can't find unleavened dough in your local supermarket, then mix two cups of flour with half a cup of water, half a teaspoon of salt and two tablespoons of oil, and roll out thin. Ingredients for four portions Four fresh flammkuchen bases at 85 g each, or one big roll for a baking tray at 340 g 2 pears 4 figs 150 g soft blue cheese or Gorgonzola 1 pot of crème fraîche 4 tbsp mustard thyme freshly ground pepper salt 1 tsp garlic powder Method: Preheat the oven to 200 degrees Celsius. Stir the crème fraîche with the mustard, season with salt, pepper and the garlic powder, then spread evenly over the bases. Remove the cores from the pears. Slice the pears and the blue cheese thinly, distribute evenly over the bases and bake for 8 minutes. Meanwhile, cut the figs into slim wedges and arrange them on the flammkuchen as soon as they come out of the oven. Grind over a good amount of fresh pepper and scatter with thyme. Your flammkuchen is ready to serve. The following information is not intended for publication dpa/tmn hsk yyzz n1 xlt cwg amc coh

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