Asparagus and Zucchini Flammkuchen

Name: Asparagus and Zucchini Flammkuchen
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: German
Ingredients: 200 g plain flour; 4 g fine salt; 4 g caster sugar; 4 g instant dry yeast; 120 ml lukewarm water; 15 ml olive oil; 150 g crème fraîche; 50 g sour cream (or additional crème fraîche); 1 small garlic clove, finely minced; 1 small leek (about 80 g white and light green part), finely chopped; 200 g green asparagus, woody ends trimmed; 150 g zucchini, sliced into 3–4 mm rounds; 80 g grated cheese (such as Emmental or Gruyère); 15 ml olive oil (for vegetables); 2 g dried thyme or mixed Italian herbs; 2 g fine sea salt, plus more to taste; Freshly ground black pepper, to taste

A crisp, thin flammkuchen topped with creamy crème fraîche, tender leeks, and roasted asparagus and zucchini

40 Min

200 g plain flour

4 g fine salt

4 g caster sugar

4 g instant dry yeast

120 ml lukewarm water

15 ml olive oil

150 g crème fraîche

50 g sour cream (or additional crème fraîche)

1 small garlic clove, finely minced

1 small leek (about 80 g white and light green part), finely chopped

200 g green asparagus, woody ends trimmed

150 g zucchini, sliced into 3–4 mm rounds

80 g grated cheese (such as Emmental or Gruyère)

15 ml olive oil (for vegetables)

2 g dried thyme or mixed Italian herbs

2 g fine sea salt, plus more to taste

Freshly ground black pepper, to taste

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