Green spring tarte flambée

Ingredients for 4 servings:

• 4 tarte flambée bases (spelt dough)
• 1 bunch of green asparagus
• 20 g edamame
• 20 g peas
• 1 handful of wild garlic
• 1 handful of young leaf spinach
• 1 jar artichoke hearts
• 200 g sour cream
• 1 burrata, approx. 125 g
• 20 g pine nuts
• Microgreens (herb and vegetable sprouts) from mustard seeds
• 1 tbsp olive oil
• Salt
• chili flakes
• Wild herb pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple and vegetarian

Preheat oven (top/bottom heat: 220°C). Cook peas in salted water for 3-4 minutes. In the meantime, chop the artichoke hearts, trim the wild garlic and spinach, and set aside in separate bowls. Wash the asparagus and trim off the woody ends. Cut the asparagus into thirds and fry in olive oil. Puree the wild garlic, peas, and sour cream. Season with salt and pepper. Spread the tarte flambée bases on the baking sheet, spread with the wild garlic and pea cream, and top with the asparagus, artichokes, and spinach. Bake the tarte flambée for about 10-15 minutes until crispy. Meanwhile, cook the edamame and toast the pine nuts. Remove the tarte flambée from the oven and top with edamame and burrata. Serve with toasted pine nuts, fresh microgreens, chili flakes, and a pinch of wild herb pepper.