Campfire cooking: Rolled tarte flambée with homemade slaughtered pig

From the campfire: Flammkuchen, one of the regional specialties of the Palatinate. For this episode of Fire & Pan, Frank has found the beautiful fireplace of the Altleinigen community and prepares you a rolled tarte flambée with crème fraîche minced meat sauce and fresh vegetables. A moist yeast dough is baked on the campfire and then topped with the ingredients. The meat is locally raised, and Frank was present at the slaughter of a pig for the first time in his life. A moment that instilled a lot of respect in him. But just see for yourself and let your mouth water with this dish from Feuer & Pfanne.
If you want to know where Frank gets his ingredients, check out the long TV version of Feuer & Pfanne in the ARD-Mediathek. x.swr.de/s/feue...
You can find the barbecue area here: www.pfalz.de/d...
And to follow along, here's the whole recipe:
Ingredients:
Rolled tarte flambée with pork (serves 4)
350 g flour
250 ml water
30 ml oil
1 pinch of salt
½ yeast cube
300 g pork meat, chopped
For all vegetarians: just omit the pork and replace it with a tasty vegetable or veggie mince, such as saitan, of your choice
250 ml crème fraîche
1 onion, finely diced
4-5 mushrooms, finely chopped
200 ml water
2 tomatoes, in eighths
1 onion, cut into strips
1 sprig parsley, roughly plucked
3 stalks of spring onion, cut into rings
200 g yogurt
1 clove of garlic, finely chopped
1 lemon
1 sprig of mint
salt, pepper, sugar
Steps:
Make a yogurt sauce with yogurt, garlic, mint, lemon and the spices - fry minced meat, add onion, mushrooms and crème fraîche, fry for about 5 minutes, deglaze with water and reduce. Make a dough with flour, water, oil, yeast and salt and let it rest for about 1 hour, then form 4 equal-sized balls, work them together again and let them rest for another ½ hour, roll out patties from them and spread with the minced meat sauce. Bake on hot griddle - remove from heat and stack each one on top of the other with the meat side. Before serving, top with tomato, onion, spring leek and parsley, pour yogurt sauce on top, roll up and then ... Enjoy!
About the format:
You like to make campfires? You like to grill or cook? Do you like to be outdoors? Then SWR Feuer & Pfanne is the right place for you. The cooking show for all nature lovers, campers, cooking enthusiasts and outdoor freaks! Professional chef and angler Frank Brunswig creates dishes on the campfire that will make your mouth water. And best of all, everything is so easy you can do it yourself. Find a place where you can make campfires and discover cooking on the flame with us!
We'd love to hear your feedback, suggestions and recipes, awesome locations or just a thumbs up from you.
Have fun and a good glow with SWR Feuer & Pfanne
Credits:
Author: Fabian Janssen
Cook: Frank Brunswig
Camera: Max Tiemann, Fabian Janssen
Sound: Meike Schalk
Sound mixing: Alfred Huff
Editing: Katharina Köhler, Irene Brischkowski
Graphics: Katharina Flamm
Editing: Jens Freitag, Fabian Janssen
Social media editorial team: SWR Heimat, Land und Leute RP online
#SWR #FeuerUndPfanne #Flammkuchen