Preparation "Tarte Italienne" - Flammkuchen bases with tomato sauce
Pre-heat the oven to at least 250°C on the top and bottom heat setting. If using afire brick base, pre-heat this in the oven too. You could alternatively use a baking tray covered with baking parchment (not the separating paper). It is best to bake the Flammkuchen in the lower part of the oven so that the heat from below can help the base to crisp up nicely. If you are using an electric Flammkuchen oven, it should be set at a temperature of 290 – 300°C.
Now take the fresh dough bases out of the packet and lay it out on the preparation board without its separating paper. Frozen dough bases must be defrosted in advance. Spread 100g of the tomato sauce over each of the Flammkuchen bases. Be sure to leave a gap of 1 cm around the edge so the sauce does not spill onto the stone.
The next step is to slide your Flammkuchen off the board and onto the hot fire brick base or baking tray with a gentle shake. At a temperature of 250°C, it will take roughly 4-7 minutes to bake. The baking time will vary depending on the oven, the temperature and the amount of topping. The Flammkuchen has finished baking once the edge is nicely browned and the Flammkuchen no longer sags when it is lifted up with the peel.
Meanwhile, cut the Parma ham into three pieces per base, plane the parmesan cheese and tear the rocket leaves into bitesize pieces .
Loosely arrange the ham, the cheese and the rocket leaves on the Flammkuchen as soon as it comes out of the oven. Served on a wooden board and cut with a rotary cutter into 8 pieces, this Italian-style Flammkuchen will be a culinary highlight for any party or event. For the finishing touch, season the Flammkuchen with a little freshly ground pepper and, depending on your taste, sprinkle a few toasted pine nuts over the top.
A little tip for you: Flammkuchen with tomato sauce instead of cream are a fantastic option for lactose-free and vegan Flammkuchen variations. A fruity, summery option can be created by topping a Flammkuchen with grilled vegetables and a garnish of fresh basil.A more unusual variant is a Tarte Italienne with artichokes, capers and fresh spinach.
I wish you every success and bon appetit. Your Maître Flambée