Savory pies, quiches, flammkuchen. Each and every one of them delicious savory pies, each prepared in its own way. The flammkuchen (or 'tarte flambée') is often found in Germany and France. This plate cake has its origin in Alsace. It is traditionally eaten with crème frache, onion, bacon and cheese, but there are plenty of delicious options to top your flammkuchen. Also vegetarian! This time we went for a super simple variant, but oh so tasty. Topped with crème frache, red onion and sauerkraut. Finished with herbs and a little bit of cheese. Ready in no time and enjoy! You can eat the dish for lunch, with a drink or for dinner!

1 roll of flammkuchen dough
500 grams sauerkraut (in a bag)
2 tbsp crème frache
1 red onion
black pepper
3 tbsp young cheese (not necessary)
pepper and salt

Preheat the oven to 200 C (fan).
Remove the dough from the package and place on a baking tray.
Spread the crème frache over the dough.
Cut the onion into thin rings and divide over it.
Separate the sauerkraut and divide over the pie.
Divide the dill over this. Season with black pepper and finish with the cheese. Bake for about 20 minutes.

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