Flammkuchen with Old Amsterdam Goat Cheese, tomato and anchovies

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20 minutes – 4 persons – Drinks


  • Old Amsterdam Goat Cheese
  • 1 can of diced tomatoes
  • 5 anchovy fillets
  • 4 tbsp olive oil
  • 2 large stalks of chard
  • 4 whole wheat flammkuchen* (bases available from Marqt, among others)
  • 4 eggs


  • Preheat the oven to 250°C. Drain the tomato cubes in a sieve or colander.
  • Cut the anchovy fillets into small pieces. Heat 2 tbsp olive oil in a frying pan, add the diced tomatoes and anchovies and let the fillets melt in the sauce over low heat.
  • In the meantime, cut the chard stems into pieces and the leaves into strips. Blanch the stems and stir-fry the leaves briefly in 2 tbsp olive oil.
  • Place the flammkuchen on an oven tray and spread them with the tomato sauce, but keep the center free for the egg. Break an egg into the middle part of each flammkuchen, divide the chard and the shaved Old Amsterdam Goat Cheese over it and place the flammkuchen in the oven. Bake them for about 4-5 minutes. The egg white must be solidified, the egg yolk not yet.
  • Grind fresh pepper over it and serve immediately.

Enjoy it!

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