Summary

Ingredients

• 10 g yeast, fresh
• 250 g flour
• 0.5 teaspoon ½ salt
• 100 ml buttermilk
• 4 tablespoon olive oil
• 400 g asparaus, white
• 2 sprigs rosemary
• 40 g hard cheese, Italian
• 150 g crème fraîche
• Pepper, black, freshly ground
• Sea salt, coarse
• 12 slices Serrano ham, thinly sliced
• 4 tablespoon water, warm

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Instructions

1. Crumble the yeast and dissolve it in 4 tablespoons of warm water. With the flour, salt, buttermilk and 2 tablespoons of oil, knead first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Shape into a ball and cover and let rise in a warm place for 2 hours.
2. Peel the asparagus, cut off the ends. Cut lengthways into thin slices with a peeler and cover with a damp kitchen towel. Pluck the rosemary needles from the branches. Slice the cheese into fine shavings.
3. Preheat the baking sheet in the oven at 250 degrees (convection not recommended).
4. Knead the dough with your hands and divide into 4 portions. Roll out each thinly on baking paper. Let rest for 10 minutes, then roll out even thinner.
5. Brush the pastry with crème fraîche, cover with the asparagus strips, sprinkle with rosemary and season with pepper and sea salt. Bake one after the other on the hot tray in the oven on the middle rack for 7 - 9 minutes until golden brown.
6. Top with 3 slices of ham and 1 tablespoon of cheese each. Drizzle with ½ tablespoon oil and serve immediately.