Prep: 20 minutes • Oven: 5-10 minutes • Vegetarian
The best alternative to pizza: a classic from the Alsace
250 g mixed mushrooms
1 garlic clove
1 spring onion
1 Flammkuchen base
1 pinch of salt and pepper
Preheat the oven to 250°C, leaving a pizza stone or baking tray in the oven to heat up.
Dans un petit bol, mélangez la crème fraîche épaisse avec l’estragon, assaisonnez de sel et de poivre.
In a small bowl, mix the sour cream with the tarragon, season with salt and pepper.
Clean the mushrooms and cut into slices.
Heat the butter in a pan and fry all the mushrooms for 2 minutes until they release their juices. Peel and crush the garlic and add to the mushrooms, cook for another 2 minutes until the juices are absorbed.
Put a bit of flour on a pizza slider or wooden chopping board and lay the Flammkuchen base on top of it. Spread the sour cream over the Flammkuchen base, leaving a small border around the side.
Slice the spring onions and sprinkle with the mushrooms over the Flammkuchen.
Slide the Flammkuchen into the hot oven onto the pizza stone or baking tray. Bake for 5 minutes on the pizza stone or for approximately 10 minutes if using a baking tray – until the Flammkuchen base is crispy.
Before serving, grate a bit of lemon zest over the Flammkuchen.