Flammekueche with cabbage and olive oil from Aix-en-Provence – matured olives PDO

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Flammekueche aux choux à l’huile d’olive d’Aix-en-Provence – olives maturées AOP
A PDO
Preparation
20 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Regional cuisine Appetiser Starter Main course

Ingredients

A PDO
For 2 personnes
For the dough:
  • 250 g of flour
  • 5 cl of olive oil from Aix-en-Provence – ripened olives PDO
  • 1 pinch of salt
  • 10 cl of lukewarm water
For the filling:
  • 200 g mixed florets of Romanesco, broccoli and cauliflower
  • 100 g of salted or smoked bacon, cut into thin strips
For the cream:
  • 10 cl of whipping cream
  • 1 tablespoon of fromage blanc (or yoghurt or plain Petit Suisse)
  • 1 tablespoon of olive oil from Aix-en-Provence – ripened olives PDO
  • Nutmeg
  • Salt and freshly ground pepper

Tip

Our tip: for a richer flavour, you can sprinkle some Gruyère over the flammekueche before putting it in the oven. You can use frozen cabbage florets. Which PDO olive oil? We recommend using a traditional-style olive oil from Aix-en-Provence – ripened olives PDO – for its mild flavour and aromas of sourdough bread, black olives, cocoa and cooked artichoke. You can also use an olive oil from the Vallée des Baux-de-Provence – PDO ripened olives or Provence – PDO ripened olives.

Instructions

  • Preheat the oven to 210°C.
  • Prepare the flammekueche dough: pour the flour and salt into a mixing bowl. Add the Aix-en-Provence olive oil – PDO matured olives – and the water, then knead to form a smooth, supple dough.
  • Blanch the cabbage florets. The vegetables should remain ‘al dente’. Cool them immediately once blanching is complete.
  • Prepare the cream by mixing the ingredients together.
  • Roll out the pastry thinly and place it on a baking tray.
  • Spread the cream over the pastry, then arrange the cauliflower florets on top and sprinkle with bacon bits.
  • Bake the flammekueche in the oven for about 10 minutes.

Tip

Our tip: for a richer flavour, you can sprinkle some Gruyère over the flammekueche before putting it in the oven. You can use frozen cabbage florets. Which PDO olive oil? We recommend using a traditional-style olive oil from Aix-en-Provence – ripened olives PDO – for its mild flavour and aromas of sourdough bread, black olives, cocoa and cooked artichoke. You can also use an olive oil from the Vallée des Baux-de-Provence – PDO ripened olives or Provence – PDO ripened olives.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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