Summary

Ingredients

• 1 pinch (s) sugar
• 20 g yeast, fresh
• 200 ml water
• a bit salt
• 30 g butter
• 300 grams flour
• 1 bunch spring onion (s)
• 500 g asparaus, reen
• 3 tablespoon olive oil
• 40 ml lemon juice
• 250 g sour cream
• 1 teaspoon pepper, coarsely ground
• 1 large lemon (organic)
• 0.5 ½ bunch lemon balm
• possibly rosemary
• possibly tarragon

Print Recipe Pin Recipe

Instructions

1. Dissolve the yeast with a pinch of sugar in 200 ml of water and stir until smooth. Mix salt, butter, flour and yeast water to a smooth dough and cover and let rise in a warm place for a good 30 minutes.
2. In the meantime, wash and clean the spring onions and cut diagonally into 3 cm long pieces. Rinse the asparagus, cut off the woody ends and peel the lower third. Then slice lengthways into thin strips with a peeler. At this point I cut the asparagus lengthways into quarters, the asparagus was thin enough and after the baking time still slightly firm to the bite but through.
3. Mix the asparagus with the spring onions with the olive oil and 3 tablespoons of lemon juice and marinate for at least 15 minutes. Mix the remaining lemon juice with the sour cream and season well with salt and pepper. A bit of tarragon or rosemary also goes well with the sour cream.
4. Cut the lemon into very thin slices. Preheat the oven to 200 ° C (top / bottom heat, convection: 180 ° C).
5. Once the dough has risen, knead it well and cut it in half. Roll out 2 thin cakes and then place them on 2 baking sheets lined with baking paper. Then brush with the lemon sour cream, top with the asparagus and spring onion mixture and a few lemon wedges.
6. Bake the whole thing in the oven for about 15 minutes until the dough has reached the desired browning and the sour cream slowly starts to bubble. Sprinkle the tarte flambée with the washed lemon balm leaves and serve.