Flammekueche with cabbage and PDO huile d’olive d’Aix-en-Provence – olives maturées
2 persons
20 minutes
20 minutes
minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d'olive d'Aix-en-Provence - olives maturées Tips and tricks
For the connoisseur, sprinkle the flammekueche with Gruyere cheese before baking. You can also use frozen cabbage florets.
Olive oil: We advise you to use a traditional-tasting PDO huile d’olive d’Aix-en-Provence – olives maturées (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke. You can also use PDO olive oil from Provence – olives maturées or Vallée des Baux-de-Provence – olives maturées.
Ingredients
- For the dough:
- 250 g flour
- 5 cl PDO huile d’olive d’Aix-en-Provence – olives maturées
- 1 pinch of salt
- 10 cl lukewarm water
- For the filling:
- 200 g a mixture of romanesco cabbage, broccoli and cauliflower florets
- 100 g salted or smoked bacon cut in fine slices
- For the cream:
- 10 cl fresh whipping cream
- 1 tbsp white fresh cheese (or yoghurt or petit suisse)
- 1 tbsp PDO huile d’olive d’Aix-en-Provence – olives maturées
- Nutmeg
- Salt and freshly ground pepper
- Preheat the oven at 210°C.
- Prepare the dough: pour the flour and salt into a bowl. Add the olive oil and water and knead to form a homogeneous and supple dough.
- Blanch the cabbage florets. Vegetables must remain “al dente.” Leave to cool when finished.
- Prepare the cream by mixing the ingredients.
- Spread the dough thinly on a baking sheet. Spread the cream over the dough, place the cabbage florets and sprinkle the bacon over it. Bake for about 10 minutes.
Web site : https://www.lookingfortheperfectfood.eu/en
Recipe made for EcceOlio program, financed by the European Union.
