Flammekueche

• strong white wheat flour↗250g g

  plus extra for dusting

• salt↗5g g
• instant dry yeast↗5g g
• olive oil↗2 tbsp tbsp

  for bowl

• butter↗20g g
• leek↗500g g

  only white and pale-green part, thinly sliced

• eggs↗2

  beaten

• crème fraîche↗150g g

  or sour cream

• comté↗80g g

  gruyère or cheddar (use cheddar for vegetarians), grated

• sprig of rosemary↗1 large thyme or

  leaves gathered

• nutmeg↗¼ whole

  grated

• parmesan↗20g g

  or vegetarian alternative, grated

• salad↗

  for serving (optional)

Step-by-step instructions

1. 1

   Combine the flour and salt in a large bowl. Mix the yeast with 175 ml warm water and let sit for 5 minutes to activate, then add to the flour and stir vigorously with a metal spoon. Knead the dough until it comes together on a lightly floured surface, about 5 minutes, until smooth. Alternatively, use a stand mixer with a dough hook, kneading for 5 minutes on medium speed, adding the salt towards the end of kneading. Place the dough in a lightly oiled bowl, cover with a clean damp towel and let it rise until the volume almost doubles, about 1 hour.

2. 2

   Meanwhile, heat the butter in a pan over medium heat and cook the leeks until soft, about 8 minutes, without browning. When the leeks are soft, remove from heat and let cool. Whisk together the eggs, crème fraîche, grated cheese, herbs and nutmeg, seasoning generously with pepper and a little salt. Add the cooled leeks.

3. 3

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Line a 40 × 30 cm baking tin with parchment paper. Lightly dust the work surface with flour and roll out the dough to fit the tin – thickness about 5 mm. Create a small rim around the edge by folding the dough inward. Evenly spread the leek mixture over the dough, leaving a 1 cm border. Sprinkle with grated Parmesan.

4. 4

   Bake the flammekueche in the oven for about 25 minutes, until the top is lightly golden and the base is crisp. Remove from the oven, cut into squares and serve with salad if desired.