Asparagus tarte flambée with cooked ham

Ingredients for 2 servings:

• 250 g spelt flour
• 125 ml water
• 15 g olive oil
• ½ tsp salt
• 4 tbsp crème fraîche
• 150 g cooked ham
• 6 stalk(s) asparagus, green
• 30 g Parmesan
• 2 tbsp almond flakes
• salt and pepper
• rosemary

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 1 hour 12 minutes

For the dough, knead the flour with water, oil, and salt in a food processor for about 5 minutes, or by hand for about 10 minutes. Then wrap in cling film and let rest at room temperature for 30 minutes. In the meantime, cut the ham into thin strips. Grate the Parmesan cheese and wash the asparagus, removing any woody bits and ends. Separate the tips and halve them if desired. Use a vegetable peeler to cut the stalks into thin strips. Preheat the oven, including the pizza stone, to 250°C (top/bottom heat). Halve the dough and roll each piece out thinly on a floured surface. Place on a round pizza tray lined with baking paper and adjust to fit. Spread 2 tablespoons of crème fraîche over each piece of dough, season with salt and pepper. Top each piece with half the ham, half the asparagus strips, Parmesan cheese, and flaked almonds. Season again with salt and pepper and sprinkle with rosemary. Bake the tarte flambées one after the other on the pizza stone without a baking sheet for about 11 minutes until golden brown. Tip: You can also use smoked salmon instead of ham.