Grilled Vegetarian Flammkuchen
with Beets, Figs & Caramelized Onions
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Put the flamm in flammkuchen! Serving this French-German specialty (which means flame-baked) is as easy as flinging flatbreads on the barbecue. They’re covered with sour cream, foil-grilled beets and savoury-sweeting toppings, accompanied by a vibrant dill and feta salad.
We will send you:
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Diced beets
- 15ml Minced garlic
- 14g Dill
- 50g Caramelized onions
- 30ml Apple cider vinegar
- 20g Dried figs
- 60g Feta
- 86ml Sour cream
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Small pot (or kettle)
BBQ (or pan and lined sheet pan)
Total Fat
39 g
Saturated Fat
11 g
Sodium
1240 mg
Total Carb
81 g
Sugars
19 g
Protein
19 g
Fibre
6 g
Preparation
Grill the beets
- Heat the BBQ on high (or pan on medium-high and preheat the oven to 450°F), making sure to oil the grill first.
- If using a BBQ, in a medium bowl, combine the beets, garlic, 1 tbsp water (double for 4 portions), a drizzle of oil and S&P. Wrap in aluminum foil and fold the edges over to seal.
- Place the foil package on the lower BBQ grates and close the lid. Grill, flipping halfway, 14 to 18 min., until cooked through.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Mise en place
- Meanwhile, in a small pot (or kettle), bring 2 cups water (double for 4 portions) to a boil.
- In a small bowl, combine the figs and boiling water. Set aside for 5 to 10 min. to rehydrate.
- Drain and chop.
- Pick the dill fronds off the stems; chop the fronds.
Grill the naan & assemble the flammkuchen
- Add the naan to the BBQ (or pan) and grill, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and spread with the sour cream.
- Top with the onions, ½ the beets, ½ the figs and S&P.
Make the salad
- In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, cheese, ½ the dill, and the remaining beets and figs; toss well.
Plate your dish
- Divide the flammkuchen and salad (top the flammkuchen with a handful of the salad if desired) between your plates.
- Garnish the flammkuchen with the remaining dill. Bon appétit!
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