Alsatian Flammkuchen with Pear, Goat Cheese and Leek

Preparation

1. Preheat the oven, including a baking sheet placed inside, to 230 °C top/bottom heat (or 210 °C convection).

2. Knead the wheat flour with the lukewarm water, olive oil, and salt in a bowl for about 3 minutes into a smooth, supple dough.

3. Wash the leek thoroughly and slice it into paper-thin rings. Quarter the washed pear, remove the core, and shave or slice the quarters into very thin wedges.

4. Stir the sour cream in a small bowl with a pinch of freshly grated nutmeg, a little salt, and black pepper into a smooth cream.

5. Roll out the dough as thinly as possible directly on a sheet of baking parchment using a rolling pin into a large rectangle the size of the baking sheet.

6. Spread the seasoned sour cream evenly over the dough, leaving a narrow 1 cm border. Distribute the leek rings and pear wedges on top and crumble the goat cheese over them.

7. Carefully pull the topped Flammkuchen together with the baking parchment onto the hot baking sheet and bake on the lower to middle rack for about 16 to 18 minutes, until the crust is crispy brown and the cheese is slightly melted.

   ⏱ 18 min

8. Remove the Flammkuchen from the oven, drizzle while still hot with the liquid honey, sprinkle with the fresh thyme leaves and some coarse pepper, and slice into pieces.