Tarte Flambée with Asparagus and Prawns
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 port. Tarte flambée batter from the cooling shelf or homemade, approx. 250 g
- 200 g asparaus, white, thin sticks
- Salt water
- 3 spring onion (s), approx., The white it
- 125 g prawn (s), raw, ready to cook
- 100 g sour cream
- 150 g hollandaise sauce
- Salt and pepper or lemon pepper, from the mill
Print Recipe
Pin Recipe Instructions
- If necessary, cut large prawns into pieces and also divide lengthways. Peel the asparagus, remove the lower woody part and cut into pieces. Divide the bars lengthways. Briefly blanch the asparagus in boiling salted water and drain well.
- Wash and clean the spring onions and cut the whites of them diagonally into slices.
- Roll out the tarte flambée dough thinly and place on a baking sheet lined with baking paper, or put the dough from the cooling with baking paper on the baking sheet.
- Stir the sour cream with the hollandaise sauce until smooth and spread it on the dough, leaving a small edge free all around.
- Spread the prawns, asparagus and spring onions on the dough, season with salt and pepper or lemon pepper to taste and bake in a preheated oven at 225 ° C (top / bottom heat) for about 20 minutes.
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