Tarte Flambée with Asparagus and Mozzarella
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g tarte flambée batter, homemade or from the refrierated shelf
- 150 g sour cream, crème fraîche or crème léère
- 1 tablespoon, heaped wild garlic paste
- 200 g asparaus, reen, weihed and prepared
- 1 scoop mozzarella
- salt
- Pepper, freshly ground
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Clean the asparagus and cut into pieces. Fry in hot oil, turning occasionally, for approx. 6 - 8 minutes, depending on the thickness of the asparagus stalks.
- Mix the sour cream with the wild garlic pesto, dice the mozzarella.
- Roll out the tarte flambée dough with baking paper on a baking sheet, brush with the wild garlic sour cream, leaving a small edge free all around. Spread the asparagus and mozzarella on the dough, season with salt and pepper to taste.
- Bake the tarte flambée in a preheated oven at 225 ° C top / bottom heat for approx. 20 minutes until the desired brown color. Every oven bakes differently, so check from time to time and shorten or lengthen the baking time if necessary.
- Note: Cut frozen asparagus in the frozen state and add to the pan. The amount refers to one preparation.
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