Name: Flammkuchen with Salmon and Arugula
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 Servings
Cuisine: Italian
Ingredients: 1 rolled-out tarte flambée dough; 3 ounces cream cheese or crème fraîche; 1 tbsp green pesto; 4 ounces smoked salmon; 2 handfuls arugula

Flammkuchen with Salmon and Arugula cover

From the Cook

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Flammkuchen with Salmon and Arugula

Jule’s Menu Verified

Ingredients

Warning0 allergens identified

Flammkuchen with Salmon and Arugula

1 rolled-out tarte flambée dough(bought or homemade, e.g., a healthy whole wheat dough)

3 ounces cream cheese or crème fraîche

1 tbsp green pesto(store-bought or homemade)

4 ounces smoked salmon

2 handfuls arugula

Instructions

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Instructions

Preheat oven to 250°C (top and bottom heat).

If necessary, roll out the tarte flambée dough thinly and place it on a baking sheet lined with parchment paper. Spread the dough evenly with cream cheese and then bake in the oven at 250°C for 10 minutes until crispy.

After baking, spread small mounds of pesto over the tarte flambée (you can spread it out a bit) and arrange the salmon on top. Scatter arugula over the tarte flambée and serve immediately.

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Tips & Tricks (5)

Dough Perfection 🥖
Roll out the tarte flambée dough ultra-thin, almost translucent, to ensure a crispy base that doesn't become soggy from the cream cheese and salmon.
Pesto Pro Tip 🌿
Drizzle the green pesto sparingly in thin streams to prevent overwhelming the delicate salmon and arugula flavors, creating a balanced taste profile.
Salmon Placement Technique 🐟
Layer thin, delicate slices of smoked salmon after baking to prevent overcooking and preserve its silky texture and rich flavor.
Arugula Freshness Hack 🥗
Add fresh arugula immediately after removing from the oven to maintain its peppery crispness and prevent wilting from residual heat.
Cream Base Magic 🧀
Mix cream cheese or crème fraîche with a touch of lemon zest to brighten the base and complement the smoky salmon.