Asparagus tarte flambée with smoked salmon

Ingredients for 1 servings:

• 20 g yeast
• 1 tsp sugar
• 300 g flour
• ½ tsp salt
• 5 tbsp olive oil
• 150 ml water, lukewarm
• 250 g asparagus, green
• 2 shallots
• 125 g sour cream
• 75 g crème fraîche
• 1 tsp lemon juice
• e.g. salt and pepper
• 60 g Parmesan, grated
• 250 g smoked salmon

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

for 2 baking trays

Crumble the yeast and mix with the sugar until the yeast becomes liquid. Combine the flour, salt, olive oil, and lukewarm water in a bowl. Add the mixed yeast and immediately knead into a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Wash the asparagus, trim off the woody ends, and halve them lengthwise. Peel the shallots and slice them into strips. Mix the sour cream and crème fraîche with the lemon juice, season with salt and pepper. Knead the yeast dough again and halve it. Line a roasting pan with baking paper, roll out one half of the dough, and place it in the pan as the base. Spread half of the sour cream on the dough. Distribute the asparagus, shallots, and Parmesan cheese (half each) evenly on top. Bake in a preheated oven at 250°C (fan oven: 225°C, gas mark 5) on the bottom rack for 10-12 minutes (or, of course, on the grill). Meanwhile, prepare the remaining batter and topping in the same way. Top the finished tarte flambée with salmon and cut into pieces.