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Flammkuchen with raw vegetables and fresh tomato dip
French flammkuchen mpek, onion, carrot and fresh tomato dip
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Heat a frying pan without oil or butter and fry the bacon strips for 5 min. On medium heat. Meanwhile, cut the onions into rings.
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Take the bacon strips out of the pan with a slotted spoon and drain on kitchen paper.
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For the flammkuchen, mix the crème fraîche with the nutmeg and pepper.
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Roll out the pizza dough on a griddle covered with parchment paper and pull it out further on all sides until it covers the whole baking sheet.
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Brush with the crème fraîche, but keep 1 t behind. Divide the bacon strips and the onion. Break the eggs over the flammkuchen and bake for about 18 minutes in the oven.
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Meanwhile, for the dipping sauce (for the raw vegetables), mix the dehydrated crème fraîche with the tomato sauce from the pizza dough.
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Halve the cucumber in the length and remove the seeds with a teaspoon. Cut the flesh into long strips.
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Remove the flammkuchen from the oven and cut into pieces. Serve the tomato dip with the tomatoes, carrots and cucumber.
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Nutrition
760Calories
Sodium0% DV2.015mg
Fat62% DV40g
Protein62% DV31g
Carbs22% DV65g
Fiber32% DV8g
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