Flammkuchen with Gouda cheese, beetroot and courgette
Serve your guests flammkuchen with melted Gouda cheese, beetroot and courgette as appetisers with their drinks. The red beetroot provides a perfect contrast with the soft Gouda cheese, a feast on the table.
Preparation
- Heat the oven to 240 degrees.
- Arrange the beetroot and courgette in layers so that the base is covered.
- Top with the shallot rings over the beetroot and courgette.
- Pipe nice dollops of ERU Cheese Spread Gouda over the flammkuchen.
- Bake the flammkuchen in the oven at 240 degrees for around 4 minutes.
- Garnish the flammkuchen with chervil.
Method
- Heat the oven to 240 degrees.
- Arrange the beetroot and courgette in layers so that the base is covered.
- Top with the shallot rings over the beetroot and courgette.
- Pipe nice dollops of ERU Cheese Spread Gouda over the flammkuchen.
- Bake the flammkuchen in the oven at 240 degrees for around 4 minutes.
- Garnish the flammkuchen with chervil.
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Ingredients
- 4 cooked beetroot
- 1 courgette
- ½ bunch of chervil
- 2 shallots
- 4 flammkuchen bases
- 150 grams ERU Cheese Spread Gouda
Ingredients
- 4 cooked beetroot
- 1 courgette
- ½ bunch of chervil
- 2 shallots
- 4 flammkuchen bases
- 150 grams ERU Cheese Spread Gouda
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