Tarte flambée with lemon sour cream

Ingredients for 4 servings:

• 1 pinch(s) of sugar
• 20 g yeast, fresh
• 200 ml water
• some salt
• 30 g butter
• 300 g flour
• 1 bunch of spring onions
• 500 g asparagus, green
• 3 tbsp olive oil
• 40 ml lemon juice
• 250 g sour cream
• 1 tsp pepper, coarsely ground
• 1 large lemon(s) (organic)
• ½ bunch lemon balm
• possibly rosemary
• possibly tarragon

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

makes 2 baking trays

Dissolve the yeast with a pinch of sugar in 200 ml water and stir until smooth. Mix the salt, butter, flour and yeast water to form a smooth dough, cover and let rise in a warm place for a good 30 minutes. Meanwhile, wash and trim the spring onions and cut diagonally into 3 cm long pieces. Rinse the asparagus, trim off any woody ends and peel the bottom third. Then slice them lengthwise into thin strips using a vegetable peeler. I cut the asparagus lengthwise into quarters; the asparagus was thin enough and still slightly firm to the bite after baking, but cooked through. Mix the asparagus with the spring onions, olive oil and 3 tablespoons of lemon juice and marinate for at least 15 minutes. Mix the remaining lemon juice with the sour cream until smooth and season well with salt and pepper. A little tarragon or rosemary also goes well with the sour cream here. Cut the lemon into very thin slices. Preheat the oven to 200°C (top/bottom heat, fan oven: 180°C). After the dough has risen, knead it thoroughly again and divide it in half. Roll out two thin flatbreads and place them on two baking sheets lined with baking paper. Spread with the lemon sour cream, top with the asparagus and leek mixture, and a few lemon slices. Bake in the oven for about 15 minutes, until the dough has reached the desired browning and the sour cream begins to bubble. Sprinkle the tarte flambée with the washed lemon balm leaves and serve.