This recipe was chosen for Walter Buchegger Holzgasse because it's a light and easy wine that needs something light and easy to match. You can throw everything together rather quickly and the ingredients are readily available. And as an added bonus, I made three tasty topping variations. Flammkuchen is not inherently a heavy dish, so it pairs great with this light and happy Grüner Veltliner. 

Ingredients

Serves 4…. Oh, and mixed greens with a light vinaigrette rounds out the meal.

 

For dough:

500 g flour
3 tbsp vegetable oil
150 ml water 
  pinch of salt

 

Mix the flour, oil, water, and salt in a bowl. The dough should not be sticky.

Toppings

 

Traditional Topping:

150 g crème fraîche 
1/2 clove garlic, minced
1 small red onion, thinly sliced
250 g speck
  salt and pepper to taste

 

Lightly sauté the speck in a pan. Mix crème fraîche and garlic together and season with salt and pepper, to taste. Roll dough onto oiled baking paper and top with crème fraîche, speck, and red onion. Bake at 180 degrees Celsius with convection (200 degrees Celsius, without convection) until lightly browned around the edges.

 

 

Pesto and Mozzarella:

3 tbsp basil pesto 
1-2 packages fresh mozzarella, torn into pieces
5 small crimini mushrooms, sliced
5 grape tomatoes, cut in half

 

Roll dough onto oiled baking paper and top with pesto, mozzarella, mushrooms and tomatoes. Bake at 180 degrees Celsius with convection (200 degrees Celsius, without convection) until lightly browned around the edges.

 

 

Smoked Salmon:

150 g crème fraîche 
1/2 clove garlic, minced
1 small bunch dill, torn into large pieces
150 g smoked salmon
  salt and pepper to taste

 

Mix crème fraîche and garlic together and season with salt and pepper, to taste. Roll dough onto oiled baking paper and top with crème fraîche. Bake at 180 degrees Celsius with convection (200 degrees Celsius, without convection) until lightly browned around the edges.

 

Remove from oven and top with smoked salmon and dill.