Flammekuchen Flame Tart
- 1 1/2 pounds Your favorite pizza dough
- 4 ounces Gruyere, shredded
- 4 ounces Tavern ham, cut into julienne strips
- 2 Bell peppers, one red and one yellow, cut into julienne strips
- 2 teaspoons Vegetable oil plus a little for greasing
- 1/3 cup Sour cream
- Freshly ground salt and pepper
- 12 Fresh basil leaves, shredded at the last minute
- Heat oven to 400F. Lightly oil a half-sheet pan and pat the pizza dough into the pan to form an even layer....slightly thicker at the edges is fine. Cover with a dish towel or plastic wrap and set aside.
- In a medium saute pan over medium-high heat, warm the 2 tsp oil, then add the peppers and a pinch of salt. Saute until they just begin to wilt but are still a bit crisp, then remove from the heat.
- Spread the sour cream over the dough, leaving a 1/2 inch edge, then scatter the ham and peppers on top. Sprinkle with the shredded cheese and a generous grinding of pepper.
- Bake the Flammekuchen for about 15-20 minutes, or until the crust is golden and the cheese melted. Just before serving, top with the basil leaves. Cut into rectangles and serve warm. With Gluhwein or an aperitif. Bears optional.
gruyere, ham, bell peppers, vegetable oil, sour cream, freshly ground salt, basil
Taken from food52.com/recipes/40499-flammekuchen-flame-tart (may not work)