Summary

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

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Instructions

1. 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.
2. Mix the sour cream with the wild garlic pesto, dice the mozzarella.
3. 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.
4. 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.
5. Note: Cut frozen asparagus in the frozen state and add to the pan. The amount refers to one preparation.