Flammkuchen With Skyr
Try our flammkuchen, featuring a golden, flaky puff pastry topped with creamy skyr and crème fraiche. It's layered with savoury onions, tender courgette, and mozzarella for a perfect texture balance. The tang of goat cheese and a hint of lemon zest enhance the flavours, while fresh basil brings aromatic freshness. This simple yet elegant dish is ideal for a comforting snack. Serve it hot from the oven for the best crispy texture.
Ingredients
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1 package
Puff pastry
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55 g
Arla® Skyr Creamy
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50 g
Creme fraiche
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½ tsp
Salt
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Pepper, freshly ground to taste
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1
Onion, large
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1
Courgette
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100 g
Mozzarella, grated
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1 tsp
Garlic powder
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1 tsp
Flake salt
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80 g
Goat cheese
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Zest from ½
Lemon
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Fresh basil (to garnish)
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Using a mandolin ensures all your courgette and onion slices are the same thickness, which helps them cook evenly and prevents some pieces from burning while others stay underdone. Aim for slices about 2-3 mm thick, thin enough to crisp slightly, but thick enough to stay tender. Always use the guard or a protective glove for safety, and slice directly over a cutting board or bowl for easy cleanup. Consistent slices not only improve texture but also make your flammkuchen look beautifully balanced and professional.
When preparing the puff pastry, roll the dough to a very thin 2-3 mm. This creates a crisp texture that holds up well under the creamy skyr and crème fraiche mixture and the vegetable toppings without getting soggy. Lightly flour your surface and rolling pin to keep the dough from sticking, but be careful not to use too much flour as it can make the pastry tough. After rolling, transfer the dough on parchment paper to your baking tray. This method ensures the pastry bakes evenly, allowing the edges to puff up while the centre stays crisp.
After rolling out the puff pastry and scoring a border, spread the skyr and crème fraiche mixture evenly within the lines to prevent the base from turning soggy. Next, sprinkle on the grated mozzarella, then arrange the salted and patted-dry courgette slices tightly together. Add the onion slices on top to keep excess moisture away from the pastry. Finish by seasoning with pepper and garlic powder, dotting with goat cheese, and adding a sprinkle of lemon zest. This layering method ensures a crisp base, balanced texture, and perfectly defined flavours in every bite.
Questions about flammkuchen
Whether you’re wondering how to spot the perfect bake, which toppings to try next, or how to keep the base crisp, these quick tips will help you master this flammkuchen recipe every time.
How can I tell when flammkuchen is perfectly baked?
To see if your snack is ready, look for a golden brown and crispy puff pastry crust, especially around the scored border. The mozzarella and goat cheese should be melted, bubbling, and slightly browned. The slices of onion and courgette should be tender; the onions should be slightly caramelised, and the courgette cooked but still firm. The base should be firm enough to hold its shape when lifted with a spatula and not soggy. Start checking these signs after baking for 20 minutes at 220°C, and keep checking every 2-3 minutes. A rich, savoury smell is also a good sign that it's done.
What other toppings can I try?
Flammkuchen is incredibly versatile, and you can mix up the toppings to suit your taste. For a traditional touch, try thinly sliced Serrano ham added just after baking, it pairs beautifully with the creamy base and adds a savoury depth. Top with a handful of fresh arugula for a peppery contrast, and finish with a drizzle of balsamic glaze for a hint of sweetness and shine. You can also experiment with caramelised onions, mushrooms, or smoked salmon for other delicious variations while keeping that signature crispy crust.
What causes flammkuchen to turn out soggy?
A soggy flammkuchen usually happens when there’s too much moisture in the toppings or the oven isn’t hot enough. To prevent this, always preheat your oven fully to 220°C so the pastry bakes quickly and crisps up. Salt the courgette slices before assembling to draw out excess water, then pat them dry with paper towels. Avoid overloading the pastry with sauce or toppings, a thin, even layer works best. Using baking paper and placing the tray on a lower rack also helps the base cook through and stay crisp. If you’re using ingredients like onions or mushrooms, you can lightly sauté them first to remove extra moisture before baking.
Nutritional values
Nutritional value, per
2401 Kcal
| Fibre | - | 16.2 gram fibers |
| Protein | 9.6 | 56.7 gram |
| Fat | 63.5 | 172.5 gram |
| Carbohydrates | 26.9 | 158.8 gram |
Recommended information
Serving suggestion
Bake on a pizza stone for extra crispy flammkuchen
For the ultimate crisp crust, bake your snack on a preheated pizza stone. The stone absorbs and retains heat evenly, mimicking the effect of a traditional stone oven. Place it in the oven while it preheats to 220°C for at least 30 minutes before baking. Then, carefully transfer your prepared flammkuchen – still on its baking paper – onto the hot stone. The intense, direct heat from below will help the puff pastry cook quickly, creating a beautifully golden, flaky base. If you don’t have a pizza stone, use a preheated baking tray or steel pan for a similar effect.
Why scoring the dough edge makes a difference
Scoring the edge of the dough helps create a distinct border that improves the look and texture of your flammkuchen. By making a shallow cut about 2 cm inside the perimeter, you weaken the gluten structure at the edge of the puff pastry. This makes the outer edge rise higher than the centre while baking, forming a prominent, elevated crust.
This technique also keeps the creamy base and toppings neatly within the middle, preventing them from spilling over. It's particularly important with puff pastry to ensure a crispy, flaky edge, while the centre remains soft and complements the delicious toppings.
For the best texture, serve flammkuchen immediately
To keep your snack crispy, serve it right after baking. The puff pastry crust is crispiest when fresh from the oven, contrasting nicely with the creamy toppings. If it cools, the moisture from the toppings softens the base, reducing the crisp texture. Cut and plate the slices immediately to avoid overcooking on the hot tray. Add fresh basil just before serving to keep the herbs vibrant. Also, using pre-warmed plates can help keep the flammkuchen warm and crispy for longer.
Craving more? Try these savoury snacks next
If this flammkuchen has you in the mood for more, check out our collection of the best savoury snacks, packed with flavourful ideas for every occasion. Here are a few of our favourites to start with:
- Vegetable fritters: light, crispy, and full of fresh flavour, perfect with a creamy dip or salad.
- Lettuce wrap: a fresh, vibrant bite with tender chicken, herbs, and a zesty dressing.
- Mozzarella sticks: golden, gooey, and irresistibly cheesy, they’re the ultimate comfort snack.
