Serrano Ham Flammekueche
with dried dates & crema di balsamico | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
There are endless possibilities with flammekueche! This version with Serrano ham and dried dates is irresistible.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
Flammekueche
(Contains: Tarwe)
60 g
Serrano ham
1 piece
Shallot
100 g
Organic sour cream
(Contains: Melk (inclusief lactose))
15 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
125 g
Red cherry tomatoes
40 g
Arugula
20 g
Chopped dates
(May be present: Pecannoten, Sesamzaad, Pinda's, Pistachenoten, Walnoten, Macadamianoten, Cashewnoten, Noten, Paranoten, Amandelnoten, Hazelnoten)
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Transfer the flammekueche to a parchment-lined baking sheet.
- In a small bowl, soak the dates in some water and set aside.
- Slice the shallot into half rings. Halve the cherry tomatoes.
- Spread the sour cream over the flammekueche and top with the shallot.
- Bake the flammekueche in the oven for 8 - 10 minutes until golden brown.
- Drain the dates, then add to the flammekueche during the final 2 minutes of cooking time.
- Slice the flammekueche and top with the Serrano ham.
- Garnish with the arugula and cherry tomatoes.
- Drizzle over the crema di balsamico and serve.
