Asparagus tarte flambée

Ingredients for 2 servings:

• 300 g Flour Type 550
• 0.67 pack of yeast
• 1 tsp salt
• 150 ml water
• 3 tbsp olive oil
• 100 g cream cheese
• 100 g sour cream, 10% fat content
• 250 g asparagus, green, thin stalks
• 200 g asparagus, white
• 1 handful of fresh herbs, e.g. parsley, chives, burnet, cress
• 50 g diced ham, if desired
• salt and pepper
• some olive oil
• 1 tsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Mix flour, water, yeast, salt, and olive oil into a pizza-like dough (this also works well with the dough program on your bread maker). Let the dough rise. In the meantime, peel the asparagus and cut the white asparagus into small 2-3 cm pieces, leaving the green asparagus whole. Cook them together in an asparagus pot with a little salt and sugar for 9 minutes. Mix the cream cheese and sour cream with the finely chopped herbs, add a little olive oil if desired, and season with salt and pepper to taste. Roll out the finished dough very thinly on a baking sheet (thinner than for pizza, as the base should be nice and crispy). The specified amount should fill almost the entire sheet. Spread the cream cheese mixture over the dough. Sprinkle the ham cubes evenly over the dough. The ham can also be omitted. Place the green asparagus lengthwise on the tarte flambée at equal distances, with the white asparagus pieces in between. Drizzle with a few drops of olive oil and bake at 180°C (fan oven) for 20 minutes. The crust should get a nice color around the edges and become nice and crispy.