Flammkuchen met Texelse Groente VVV Texel fotograaf Annette van Ruitenburg

Recipe: Flammkuchen with Texel vegetables

A delicious winter recipe from Texel with lots of Texel ingredients! Get to work and try this flammkuchen with chard, oyster mushrooms, Vitelotte potatoes and hazelnuts.

Ingredients for 2 flammkuchen

  • 500 grams flour
  • 7 grams dried yeast
  • 1 dl lukewarm water
  • 150 grams Vitelotte potatoes, available from farmer Lap on Amaliaweg.
  • 150 grams oyster mushrooms (stalks removed, sliced) from the Texelse Paddestoelenkwekerij
  • 2 dessert spoons olive oil
  • 150 grams chard or spinach, finely chopped
  • Pinch of salt and pepper
  • 1.25 dl crème fraîche
  • 1.25 dl sour cream
  • 50 grams hazelnuts from Jaap Dros, the little stall at the beginning of Hallerweg


Firstly, heat the oven to 230°C. Put the flour in a bowl and add salt and the yeast. Make a hollow in the centre and pour in the warm water. Next, knead the dough well, make a smooth ball and store it in a large bowl. Cover the bowl with a damp cloth and put somewhere warm to rise. Leave the dough to rise for one hour.

Rinse the Vitelotte potatoes and cook them in their jackets for 10 to 15 minutes; they should not be too soft, because they will go into the oven too and they need to keep their lovely colour. Next, fry the oyster mushrooms in oil with a pinch of salt. Remove the peel from the Vitelotte potatoes and chop them into small chunks. Now, stew the chard in butter. Fry the hazelnuts briefly, chop them and set to one side.

Divide the dough, now risen, into two (or four, if you like) portions. Roll the dough out thinly on a baking tray covered with baking paper. Mix the crème fraîche with the sour cream, salt and pepper and divide it over the dough. Garnish the flammkuchen with the mushrooms, potatoes and chard. Cook them in the oven for about 15 minutes. Lastly, add the chopped hazelnuts and a little olive oil and sea salt flakes.


Culinair journalist

Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.

Annette van RuitenburgRecipe writer

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