Firebird`s Asparagus – Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 125 ml water, lukewarm
- 1 teaspoon salt
- 15 g yeast, if you like
- 8 spear / s asparagus, white
- 8 spear / s asparagus, green
- 100 g bacon, smoked, cut into thin strips
- 300 g crème fraîche
- sea-salt
- Pepper from the grinder
- 4 tablespoon olive oil, for drizzling over
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and mix with the salt. Slowly knead the water into the flour with the dough hook of the hand mixer. Put everything on a floured work surface and continue kneading with your hands until a smooth dough is formed.
- For those who work with yeast: Sieve the flour into a bowl and make a well in the middle. Dissolve the yeast in lukewarm water and pour into the well. Then proceed as described above. Wrap the dough in cling film and let it rest for 1 hour in a warm place, or cover the dough in the bowl and let it rise for 30 minutes.
- In the meantime, wash the asparagus, peel off the lower woody ends and cut into very thin oblique slices, halve the heads.
- Cut the bacon into fine strips.
- Preheat the oven to 250 ° C, if you have, you can use a baking stone.
- Roll out the dough into either four thin flatbreads or one large flatbread. Brush the dough with creme fraîche, season well, and spread the asparagus and bacon on top. Drizzle with olive oil and season well with salt and pepper. Bake in the oven for 12-15 minutes.
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