Herb quail egg Flammkuchen
Herb quail egg Flammkuchen
For 2–3 persons / For 2 trays
PREPARATION OF DOUGH: approx. 15 mins
LET RISE: approx. 6 hours or overnight
PREPARATION: approx. 25 mins
COOKING TIME: approx. 10 mins
Ingredients
– Baking paper for the trays
– Butter and breadcrumbs for the trays
– 1 Flammkuchen dough
PESTO
– 1 bunch flat-leaf parsley
– 1 handful of young spinach
– 1 handful of cress
– 1 garlic clove, chopped
– 40 g Sbrinz AOP, grated
– 4–5 tbsp rapeseed oil
– Salt
TOPPING
– 200 g crème fraîche
– Salt, pepper
– 1 handful of young spinach
– 2 bunch onions, with the greens, cut into rings
– 12 quail eggs
– 2 handfuls of cress to sprinkle on top
Preparation
PESTO
Chop all the ingredients up to and including the garlic in a food processor or by hand. Mix in the Sbrinz and oil, add salt. Preheat the oven to 230°C fan-assisted convection with additional bottom heat. Roll the dough out very thinly on a little flour to form 2 rectangles the size of a baking tray and place on the prepared trays. Prick the dough with a fork.
TOPPING
Spread the dough with crème fraîche, leaving an approx. 1 cm wide border, season the crème fraîche. Spread the pesto, spinach and spring onions on top.
COOKING
Bake the trays one after the other on the lowest rack of a preheated oven for 6-7 minutes. Beat 6 quail eggs, place on top and bake for approx. 2 minutes. Proceed in the same way with the second Flammkuchen.
