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Mini flammkuchen with Beemster Medium

Serves 4. Time: 15 minutes


  • 4 small tortilla wraps
  • 125 ml crème fraiche
  • 2 tbsp truffle mayonnaise
  • a pinch of garlic powder
  • 1 medium size red onion
  • 100 g mushrooms
  • 100 g cherry tomatoes
  • Beemster Medium (piece of approx 75g)
  • arugula for garnish


  1. Preheat the oven to 200 C. Divide the wraps onto a baking tray lined with baking paper and bake in the oven for 5 minutes, until crispy. Is your baking tray not big enough? Then bake the wraps in two batches.
  2. Meanwhile, mix the crème fraiche, truffle mayonnaise and garlic powder together. Cut the red onion in strips, the mushrooms in thin slices and the tomatoes in wedges. Grate the cheese.
  3. Remove the wraps from the oven and spread them with the cream fraiche mixture. Divide the mushrooms, tomatoes and onion onto the wraps and sprinkle with the cheese.
  4. Bake for another 7 minutes in the oven. Take out of the oven and sprinkle with the arugula. Cut into pieces just before serving.

Serving tip

Delicious with a lot of truffle mayo.