Asparagus tarte flambée with Serrano ham

Ingredients for 4 servings:

• 10 g yeast, fresh
• 250 g flour
• ½ tsp salt
• 100 ml buttermilk
• 4 tbsp olive oil
• 400 g asparagus, white
• 2 sprigs rosemary
• 40 g hard cheese, Italian
• 150 g crème fraîche
• Black pepper, freshly ground
• Sea salt, coarse
• 12 slice(s) Serrano ham, thinly sliced
• 4 tbsp water, warm

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 2 hours 54 minutes

Crumble the yeast and dissolve it in 4 tablespoons of warm water. Knead with flour, salt, buttermilk, and 2 tablespoons of oil, first using the dough hook of a hand mixer, then by hand until you have a smooth dough. Shape into a ball, cover, and let rise in a warm place for 2 hours. Peel the asparagus and trim the ends. Slice lengthwise into thin slices using a vegetable peeler and cover with a damp kitchen towel. Pluck the rosemary needles from the sprigs. Finely shave the cheese. Preheat the baking sheet in the oven to 250 degrees Celsius (convection not recommended). Knead the dough with your hands and divide into 4 portions. Roll each out thinly on baking paper. Let rest for 10 minutes, then roll out even thinner. Spread the flatbreads with crème fraîche, top with the asparagus strips, sprinkle with rosemary, and season with pepper and sea salt. Bake one after the other on the hot baking sheet in the middle rack of the oven for 7-9 minutes until golden brown. Top each with 3 slices of ham and 1 tablespoon of cheese. Drizzle with ½ tablespoon of oil and serve immediately.