Tarte flambée with asparagus
Terra flambée with asparagus is so delicious! The recipe doesn’t have to wait long – thanks to a dough without yeast, on which the delicious topping of crème fraîche, spring onions, asparagus and bacon is placed directly.
INGREDIENTS (For 4 pieces)
FOR THE DOUGH
250 g wheat flour (type 405)
2 tbsp neutral vegetable oil (alternatively: olive oil)
130 ml water
½ tsp salt
Some flour for working
FOR THE TOPPING
500 g white asparagus
500 g green asparagus
3 spring onions
1 organic lemon
50 g Parmesan
200 g crème fraîche
Some salt and pepper
150 g bacon cubes
PREPARATION
Step 1
For the dough, knead the flour, oil, water and salt with the dough hook of a hand mixer to form a smooth dough. Cover with a kitchen towel and set aside.
Step 2
Bring water to a boil in a medium-sized saucepan. In the meantime, peel the white asparagus. Remove about 2 cm of the woody end. Cut the asparagus stalks diagonally into pieces about 5 cm long. Cook the asparagus pieces in boiling water for about 4-5 minutes, then drain in a sieve.
Step 3
Wash the green asparagus, pat dry and cut off the woody ends. Also cut the stalks into pieces about 5 cm long. Halve thicker stalks lengthways if desired. Cut the spring onions into rings. Wash the lemon in hot water, dry and grate ½ teaspoon of the peel. Grate the Parmesan. Mix the crème fraîche with the lemon zest, spring onions and Parmesan and season with salt and pepper.
Step 4
Preheat the oven to 250 degrees top/bottom heat (fan oven: 230 degrees). Line two baking trays with baking paper. Divide the dough into four portions on a lightly floured work surface. Roll each piece into an oval (approx. 15 x 25 cm) with a rolling pin and place two pieces of dough on one of the prepared baking trays.
