Cold months are the right time to make this persimmon cheese Flammkuchen. A thin crust topped with sour cream, thinly sliced persimmon, nuts, brie cheese and honey is a perfect idea for a quick, satisfying and flavorful meal.
Like I wrote in one of my previous posts, firm persimmons are a wonderful fruit. You can use them in many different ways. They bring colour, texture and sweetness to the dish, just like in this vanilla persimmon salad.
A juicy, sweet persimmon has been my breakfast many times in the past months. This bright orange fruit simply screams “energy”. It’s delicious. For instance, combine it with Greek yogurt or add it to your muesli bowl. A perfect combo. Yummy.
The perfect time for persimmons is late autumn and the whole winter season, too. If you have a chance, grab one and enjoy it. You’ll see what you’ve been missing all this time. Wink.
A firm persimmon pairs great with a crispy dough, as well. And, it is a delicious combination with nuts and cheese. Oh, I love cheese. Have you ever tried a weird combination and it tasted so awesome, you couldn’t believe it? Once, I tried a piece of cheese, drizzled with honey and sprinkled with ground coffee. Boom! An explosion of flavours. I simply had to share it with you. Try it and let me know how you like it.
Anyway, back to Flammkuchen and cheese. I thought a soft, creamy cheese would pair wonderfully with persimmon and nuts. Therefore, I picked brie cheese. I love it. Brie is one of my favourite cheeses. It is right beside burrata, blue cheese and parmesan. Wink.
Brie cheese has a mild and creamy flavour. If you think the rind is not edible, think again. The Brie rind is completely edible. In fact, it rounds up the whole brie experience by adding a bloomy and earthy note. You can get the best out of it at room temperature. However, you can enjoy it in a salad, sandwich, grilled or baked. Oh, yummy in my tummy.
If you love this recipe, then you might also love these Flammkuchen recipes: pumpkin feta Flammkuchen, a classic onion and bacon variation or Italian style with sausage, rosemary and mozzarella.
Just like pizza, also Flammkuchen should be eaten with your hands. With this recipe, the slice, when held in your hands, will stay straight without bending through gravity. Wink.
Additionally, a trick to a perfect Flammkuchen is pretty simple. Firstly, the dough has to be rolled out only to 3-4 mm. Consequently, it will bake quicker, around 15 minutes, and become crispy. Secondly, you have to know and make sure that the toppings are being baked at the same time. And thirdly, a generous amount of sour cream and cheese is almost a must. Wink.
Ingredients for a persimmon cheese Flammkuchen:
- 170 g flour
- 85 g water (lukewarm)
- 50 ml olive oil
- 2 pinches of sea salt
- 1 vanilla persimmon
- 160 g sour cream
- 150 brie cheese
- 10 walnuts
- 15 hazelnuts
- 2-3 tsp of honey
To begin, prepare the Flammkuchen dough. In a medium bowl, combine flour, water, salt and olive oil. Mix to combine. Then, flip the dough onto a lightly oiled (2 drops) working surface and knead it for 5-7 minutes or until smooth and elastic.
At this point, wrap the dough into the cling film foil and put it in the fridge for 30 minutes.
Preheat the oven to 220º C. Then, wash and slice the persimmon into 2 mm thick round slices. Cut the cheese into slices or cubes. Keep the walnuts and hazelnuts at the ready, too.
Afterwards, take the dough out of the fridge and roll it out, directly on parchment paper. You can make either a round, oval or square shape, but make sure it’s 3-4 mm thick. Drag it on a baking sheet.
Begin with the toppings. Firstly, spread the sour cream on it (almost to the edge). Secondly, lay the persimmon slices and the Brie cheese on it. Thirdly, scatter the walnuts and hazelnuts on top, drizzle with honey and put to bake.
Place the baking sheet on the middle rack and bake for 12-15 minutes. Then, transfer it to the bottom of the oven for 3-4 minutes more. Once the bottom side of the dough is light brown, take it out of the oven.
Finally, serve the persimmon cheese Flammkuchen directly on a cutting board, cut into slices. Drizzle with some more honey, if desired.
Enjoy.
