Flammekueche with heirloom tomatoes

While reading a captivating novel set in France for one of our book clubs, we felt inspired to bring a taste of French cuisine to our gathering. Knowing some of our fellow readers were gluten-free, we wanted to create a dish that was both inclusive and delicious - thus, the idea for the Flammekueche was born. We swapped traditional ingredients for a nourishing twist. labneh for its probiotic benefits and for adding a creamy tang, peppery arugula for a healthy dose of greens, and heirloom tomatoes at the height of their summer ripeness, delivering bursts of fresh, sun-kissed flavor. The Falmmekueche turned out to be a real crowd pleaser - a feast for both the palate and the eyes.

Ingredients

• 3/4 cup Warm water (+2 tsp water)
• 1 1/2 tablespoons Brown sugar
• 2 1/4 teaspoons Active dry yeast
• 3 teaspoons Extra virgin olive oil
• 1 1/2 teaspoons Salt
• 1 1/2 tablespoons Herb de Provence
• 2 cups Spelt flour
• 1 1/2 tablespoons Cornmeal
• 3/4 cup Labneh
• 1/2 teaspoon Salt
• 3/4 teaspoon Black pepper
• 1/4 teaspoon Nutmeg
• 5 tablespoons Fresh herbs (mint and parsley)
• 2 cups Arugula (packed)
• 1 1/2 cups Heirloom tomatoes (yellow and red), chopped
• 1 tablespoon Extra virgin olive oil

Directions

1. While reading a captivating novel set in France for one of our book clubs, we felt inspired to bring a taste of French cuisine to our gathering. Knowing some of our fellow readers were gluten-free, we wanted to create a dish that was both inclusive and delicious - thus, the idea for the Flammekueche was born. We swapped traditional ingredients for a nourishing twist: labneh for its probiotic benefits and for adding a creamy tang, peppery arugula for a healthy dose of greens, and heirloom tomatoes at the height of their summer ripeness, delivering bursts of fresh, sun-kissed flavor. The Falmmekueche turned out to be a real crowd pleaser - a feast for both the palate and the eyes.Prepare the Dough: In a large glass bowl, combine warm water, yeast, and brown sugar. Set aside for 10 minutes until foamy. Stir in 2 ½ tsp olive oil, Herb de Provence, salt, and flour gradually, mixing with a spatula until a dough forms.
3. Knead & Rise: Flour a clean surface and knead the dough for about 5 minutes, until smooth. Lightly grease the glass bowl with ½ tsp oil, place the dough inside, and cover. Let rise for 45 minutes. Punch down, shape into a ball, and let rise for another 20 minutes.
5. Preheat & Shape: Preheat oven to 425°F. Line a flat surface with parchment paper, sprinkle with cornmeal, and transfer the dough onto it. Roll into a 13-inch square. Transfer to a baking sheet and bake for 12-15 minutes, until the edges are golden brown. Cut it into 8 equal pieces and let it cool.
7. Prepare Toppings: While the base is baking, toss arugula with ¼ tsp olive oil in a bowl and set aside. In a separate bowl, mix tomatoes with ¼ tsp black pepper, 1 tbsp herb mixture, and ½ tsp olive oil. In a third bowl, combine labneh with ¾ tsp salt, ½ tsp pepper, ¼ tsp nutmeg, and 4 tbsp minced herbs.
9. Assemble & Serve: Spread the labneh mixture over the Flammekueche base. Top with arugula and tomato mixture. Serve immediately. For a thinner crust, divide the dough in half and roll each portion separately.