Asparagus and potato tarte flambée

Ingredients for 5 servings:

• 200 ml water
• 21 g yeast, fresh
• 400 g flour
• 1 ½ tsp salt
• 400 g crème fraîche
• salt and pepper
• 10 potatoes, cooked from the previous day
• 40 stalk(s) asparagus (the very thin ones)
• 500 g bacon, diced
• 100 g cheese, grated Emmental

Instructions

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

a whole dish baked on a thin dough

Dissolve the yeast in the water. Knead together with the flour and salt. Cover and let rise in a warm place for 30 minutes. Preheat the oven to maximum temperature (I used 275 degrees Celsius and a pizza stone). Slice the potatoes. Peel the asparagus and snap off the woody ends. If you couldn’t get the thinnest asparagus, simply halve the spears lengthwise. Cut the asparagus into pieces about 5 cm long. Stir the crème fraîche until smooth and season with pepper and salt. Divide the dough into fifths. Roll out each piece of dough to the size of a pizza and spread one-fifth of the crème fraîche on each. Arrange the slices of two potatoes on top and sprinkle with freshly ground pepper. Loosely arrange the pieces of eight asparagus spears on top. Sprinkle 100g of bacon cubes over everything. If you like, you can sprinkle a thin layer of Emmental cheese on top. I bake the tarte flambée on my pizza stone for 15 minutes until it is very crispy.