John Myers
Asparagus Hollandaise Tarte Flambée
The perfect asparagus hollandaise tarte flambée recipe with a picture and simple step-by-step instructions.
- 400 g Green asparagus
- 1 packet Hollandaise light sauce from Maggi
- 225 ml Cold water
- 100 g Crème légère, 15% fat
- 150 g Cooked ham
- 75 g Diced bacon
- Salt pepper
- 1 Pc. Large onion
- 1 pack Tarte flambée batter from the refrigerated shelf
- Cut off the woody ends of the asparagus. Cut the sticks diagonally into pieces approx. 2 cm long. Simmer in a little salted water with the lid closed for about 5 minutes. Then drain and set aside.
- Preheat the oven to 220 degrees top / bottom heat. Put 225 ml of water in a small saucepan, stir in the sauce powder. Bring to the boil and simmer for about 1 minute while stirring (just follow the instructions on the package, but use a little less water than the specified 250 ml, so that the sauce becomes a little thicker). Remove from the heat and stir in the crème légère.
- Unroll the tarte flambée dough on a baking sheet lined with baking paper. Brush with the sauce. Roughly dice the cooked ham and spread on top. Spread the asparagus pieces and the diced bacon on top as well. Salt and pepper lightly (not a lot of salt as the bacon and sauce are already salty). Peel the onion and cut into fine half rings. Sprinkle over it. Bake in the oven on the middle rack for about 15 minutes until crispy.
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