Lightning fast 4-onion tarte
People from their ancestral Flammkuchen regions are likely to catch on this super fast version a bad fit. I apologize for it as a precautionary measure. As a Ruhr district plant with permanent residence in northern Germany, I can recommend this recipe with a clear conscience (and still let me see my relatives).
The decisive and time-saving difference: we use our lightning Favorite tarte flambée on finished flatbread. Tortillas make just as well as dürüms or other wheat patties for a thin, crunchy bottom.
And because the soil is already so fast, we can really boast about the delicious onion dressing: Four different types of onions Fried with leek and ham cubes in the pan. Of course, the whole works with only one variety - just look for yourself, which you get and how colorful you want your Flammkuchen. Red and white onions, shallots and the awesome ufo-shaped specimens landed on my tarte flambée.
A cool, creamy base for the onion-and-ham mix, with a decent spoonful of sour cream on the floor. Zack! Done in not even 20 minutes. Then all you have to do is answer the final question: Should it be a glass of Federweisser or another wine for the crunchy homemade Flammkuchen? If in doubt, of course, it also makes for a cold beer ...
Here's how it works for 6 Tarte or 2 Hungry:
Preheat the oven to 180 degrees , Lay out a baking tray with baking paper . Six ready-made tortillas , dürümms or other wheat patties overlap on the sheet.
Approx. 10 mixed onions (eg red, white, yellow, ufo onions or shallots) and 1 small leek peel and cut into fine rings.
Put the patties in the oven and bake for about 8 minutes until crisp. Remove from the oven and allow to cool slightly.
When the patties are in the oven, melt in a pan 1 tablespoon butter and the onions/leeks with 1 pinch of ground cumin on medium heat until they are glassy and soft. That takes about 8-10 minutes. (Now look for the flatbreads and get them out of the oven). Then turn up the heat, add to the onions in the pan and roast for about 2 minutes until the onions are partially brown and the ham is crispy. Remove from heat.1 cup of sour cream with 1 pinch of rose parsley and salt & pepper until smooth. Spread 1 tbsp of sour cream on each of the flatbreads and then add 2 tbsp of the onion-ham mixture to it.
Tip: In the unlikely event that ready-made pancakes remain, place them in a cool place the next day in a nonstick pan over high heat