Preparation time: 1 hour
To make the dough, combine all the ingredients in a bowl and knead briskly until smooth and elastic. Cover and leave to rest at room temperature for 10 minutes.
Divide the dough into four equal portions. Briefly knead each portion, shape it into a ball, cover and leave to rest again at room temperature for about 45 minutes.
On a lightly floured work surface, roll the four dough balls out into very thin flatbreads.
Wash the vegetables. Thinly slice the onions into rings, halve the cherry tomatoes and use a vegetable peeler to cut the courgettes lengthways into thin ribbons.
Mix the crème fraîche and quark, then season with salt and pepper.
Spread a thin layer of the quark mixture over the flatbreads and top with the courgettes, cherry tomatoes and onions. Coarsely grate the goat’s cheese and distribute it evenly.
Bake directly on the firebrick baking stone* at 400–450 °C for 3 to 5 minutes, until the edges are golden brown and crisp. Sprinkle with fresh thyme after baking and serve immediately.
*In a domestic oven, bake at 250 °C for 13 minutes
Ingredients
for 4 portions of dough
For the dough
170 ml water
170 g wheat flour
170 g wholemeal spelt flour
1 pinch of salt
2 tbsp Ourdaller rapeseed oil
For the topping
130 g crème fraîche
130 g quark
1 yellow courgette
1 green courgette
2 red onions
250 g cherry tomatoes
200 g goat’s cheese
Pepper, salt and thyme
presented by the
École du Goût
Philosophy
We eat at least three times a day. Ideally, our food should be healthy, filling, and affordable.
Do we choose our food consciously and take the time to enjoy it, even in our hectic lives?
Where do our "means of sustenance" actually come from?
How does our filled plate relate to the environment, climate, and regional development?
At the École du Goût, we address these questions through awareness-building, training, workshops, and active exchange between various food production stakeholders, including producers, restaurateurs, retailers, and consumers. Our ultimate goal is to experience food with all our senses, to cultivate joy and curiosity in eating, and to foster an awareness of sustainable food culture. More information can be found on our website: ecoledugout.lu.
The diversity of regional products allows us to create healthy and delicious dishes that perfectly reflect the flavors of each season!
