Flammkuchen with Gypsy Speck, Fresh Figs, Thyme & Fig Syrup

Ingredients

2 Flammkuchen

120gm Sour Cream

1 Clove Garlic, minced

100gm Barossa Fine Foods Gypsy Speck, sliced very thin

2-3 Fresh Figs

6 Sprigs Fresh Thyme

Cracked Black Pepper

Sticky Fig Syrup

Cooking Method

Preheat oven or pizza oven

In a small bowl mix together the sour cream & garlic

Spread the flammkuchen base evenly up to 0.5cm from the edge with the sour cream, add the slices of Gypsy Speck.

Bake in the oven with upper & lower heat. The flammkuchen should be baked for 3-4 minutes 250-300℃ directly on a fireclay stone. Alternatively use a barbecue plate with the hood closed.

Remove from the oven and top with slices of fresh fig, scatter over the thyme leaves, drizzle with a

little sticky fig syrup & grind over some black pepper.

Cook’s Tip

Do not cook flammkuchen on baking paper

If fig syrup is not available use balsamic glaze.