Flammkuchen with fresh figs and prosciutto

Start by preparing the dough. In a large bowl, mix the flour with a teaspoon of salt (approx. 5g). In a small saucepan, gently heat the sparkling mineral water together with the olive oil (the water should only be lukewarm, not hot). Pour the liquid mixture over the flour. Knead the dough for about 5 minutes, until it becomes elastic and no longer sticks to your hands. Wrap the dough in cling film and leave it in the refrigerator for at least 30 minutes.

Prepare the ingredients for the topping. Note that Flammkuchen bakes very quickly, so all ingredients must be sliced very thinly, almost transparent. Slice the fig into fine slices. Preheat the oven to maximum temperature (250 °C). While the oven is heating, leave the baking tray inside to get very hot; this will ensure a crispy base for the tart.

Divide the dough into two equal parts to obtain two medium portions. Roll out each piece of dough on a lightly floured surface until you get a very thin sheet. Transfer the sheet to a piece of baking paper. Spread each sheet with fermented cream mixed with fresh cheese. Season with the remaining salt and pepper to taste. Add the fig slices and prosciutto crudo.