Vegetarian spelt Flammkuchen (tarte flambée) with feta

Vegetarian spelt Flammkuchen (tarte flambée) with feta: a crisp wholemeal base, creamy soured cream, tangy feta and thin onion rings – simple, quick and fresh from the oven.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 450 kcal per serving
• Protein: 16 g
• Fat: 20 g
• Carbs: 48 g

Ingredients

• 200 g wholemeal spelt flour
• 2 tbsp olive oil
• 100 ml water
• 150 g soured cream
• 150 g feta
• 1 onion
• 1 spring onion
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to a hot 230 °C (210 °C fan) and have a baking tray lined with baking paper ready.
2. Briefly knead the wholemeal spelt flour, olive oil, water, salt and pepper into a smooth dough. Roll it out very thinly on the baking paper.
3. Spread the soured cream evenly over the dough, leaving a border free.
4. Slice the onion into thin rings, prepare the spring onion and crumble the feta. Scatter the onion and feta over the soured cream and season with pepper.
5. Bake the Flammkuchen at 230 °C for 10–12 min, until the edge is crisp and the topping is lightly browned.
6. Take it out of the oven, sprinkle with the spring onion, cut it into pieces and serve hot.

Good to know

When you want something uncomplicated that's still really good, this Flammkuchen is a great choice. Crisp base, creamy topping, lots of flavour. Just right for a relaxed evening.

Swaps

Soured cream → Greek yoghurt (also provides protein); feta → goat's cheese (also provides protein and calcium; pasteurised in pregnancy); wholemeal spelt flour → white spelt flour (milder in flavour, a little finer in texture); olive oil → avocado oil (mainly provides monounsaturated fatty acids).

Allergens

Contains gluten and milk. Usually well suited to children if you go easy on the onion; in pregnancy, only make it with pasteurised soured cream and pasteurised feta.