Summary

Ingredients

• 200 ml water
• 21 g yeast, fresh
• 400 g flour
• 1 ½ teaspoon salt
• 400 g crème fraîche
• salt and pepper
• 10 potatoes, cooked the day before
• 40 stalks asparagus, (the very thin ones)
• 500 g bacon / pork belly, diced
• 100 g cheese, rated Emmentaler

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Instructions

1. Dissolve the yeast in the water. Knead together with the flour and salt. Cover and let rise in a warm place for thirty minutes.
2. Preheat the oven to maximum temperature (275 degrees for me and with a pizza stone in it).
3. Cut the potatoes into slices. Peel the asparagus and break off the woody ends. If you haven`t got a very thin one, just cut the asparagus stalks in half lengthways. Cut the asparagus into pieces approx. 5 cm long. Stir the crème fraîche until smooth and season with salt and pepper.
4. Now fifth the dough. Roll out each piece of dough to the size of a pizza and coat each with a fifth of the crème fraîche. Now distribute the slices of two potatoes on top and sprinkle with freshly ground pepper. Now loosely distribute the pieces of eight asparagus stalks over the top. Scatter 100g bacon cubes over everything. If you like, you can top it with a little Emmentaler after a thin layer.
5. I bake the tarte flambée on my pizza stone for 15 minutes until it is very crispy.