Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients for 2 servings:

For the dough

  • 250 g flour
  • 5 cl PDO huile d’olive d’Aix-en-Provence – olives maturées
  • 1 pinch of salt
  • 10 cl lukewarm water

For the filling

  • 200 g a mixture of romanesco cabbage, broccoli and cauliflower florets
  • 100 g salted or smoked bacon cut in fine slices

For the cream

  • 10 cl fresh whipping cream
  • 1 tbsp white fresh cheese (or yoghurt or petit suisse)
  • 1 tbsp PDO huile d’olive d’Aix-en-Provence – olives maturées
  • Nutmeg
  • Salt and freshly ground pepper

Preheat the oven at 210°C.

Prepare the dough: pour the flour and salt into a bowl. Add the olive oil and water and knead to form a homogeneous and supple dough.

Blanch the cabbage florets. Vegetables must remain “al dente.” Leave to cool when finished.

Prepare the cream by mixing the ingredients.

Spread the dough thinly on a baking sheet. Spread the cream over the dough, place the cabbage florets and sprinkle the bacon over it. Bake for about 10 minutes.

Our tip: For the connoisseur, sprinkle the flammekueche with Gruyere cheese before baking. You can also use frozen cabbage florets.

 

Olive oil: We advise you to use a traditional-tasting PDO huile d’olive d’Aix-en-Provence – olives maturées (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke.

You can also use PDO olive oil from Provence – olives maturées or Vallée des Baux-de-Provence – olives maturées.