Handschlag Rosé Asselheim feinherb

Ingredients

• 250 gFlammkuchen dough (refrigerated)
• 150 gSchmand (sour cream)
• 200 gBeetroot (pre-cooked)
• 50 gWalnut kernels
• 1 pieceRed onion
• 100 gFresh goat cheese
• 1 tbspLiquid honey
• 2 sprigsFresh thyme
• 1 pinchSalt and black pepper

Preparation

1. 1Preheat the oven and baking sheet thoroughly to 220°C (425°F) using top/bottom heat.
2. 2Slice the pre-cooked beetroot into very thin slices (ideally wear gloves to avoid staining).
3. 3Peel the red onion, halve it, and cut into paper-thin rings.
4. 4Unroll the Flammkuchen dough directly onto parchment paper and spread the Schmand evenly over the surface.
5. 5Distribute the beetroot slices and onion rings over the dough and season with salt and pepper.
6. 6Dot with small spoonfuls of goat cheese and sprinkle the coarsely chopped walnuts evenly on top.
7. 7Bake the Flammkuchen in the hot oven for about 10 to 12 minutes, until the edges are golden brown and crispy.
8. 8Before serving, sprinkle with fresh thyme leaves and drizzle with a little honey.