Fancy something tasty that's just that little bit different? Together with @cyninkoken we made a delicious flammkuchen with pear, Parma ham and hazelnut. A surprising combination of sweet, savoury and crunchy that's perfect for sharing. Ideal for cosy drinks, a leisurely lunch or simply because you fancy putting something tasty on the table.
Preparation time: 15 minutes | 15 - 20 minutes baking
Ingredients for 1 flammkuchen
1 Conference pear
1 pack of flammkuchen dough
100 g prosciutto/Parma ham
75 g hazelnuts
30 g sugar
1 tbsp honey
250 g ricotta
1 lemon
1 tbsp olive oil
1 tsp honey
1-2 tbsp oregano
Side salad
75 g lamb's lettuce
½ cucumber
5–6 radishes
½ avocado
1 spring onion
Dressing
1 tbsp lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
How to make it
Preheat the oven to 200°C. Roll out the flammkuchen dough on a baking tray lined with baking paper. Lightly score the edges, without cutting all the way through. Brush the edge with a little olive oil and sprinkle with oregano.
Mix the ricotta with the zest and juice of ½ lemon, a splash of olive oil, pepper and a pinch of salt. Spread over the dough.
Cut the pear into thin slices and arrange them over the ricotta.
Briefly toast the hazelnuts in a dry frying pan. Then add 30 g sugar, 1 tbsp honey and a small splash of water. Keep stirring and let it caramelise until the hazelnuts are beautifully coated.
Spread the caramelised hazelnuts out on a sheet of baking paper and leave them to cool briefly. Roughly chop them if you like. Add a little olive oil if they stick together too much.
Bake the flammkuchen for 15–20 minutes, until the edge is golden brown and crispy.
After baking, arrange the prosciutto over the flammkuchen and scatter the caramelised hazelnuts on top. Finish with a little lemon zest and a drizzle of honey, if you like.
For the salad:
Cut the cucumber into half moons and the radishes into thin slices.
Dice the avocado and cut the spring onion into thin rings.
Mix the lemon juice with the olive oil, Dijon mustard, honey, pepper and salt.
Toss the lamb's lettuce with the cucumber, radish, avocado and spring onion.
Drizzle with the dressing just before serving.
Enjoy!
