Asparagus tarte flambée with wild garlic pesto

Ingredients for 1 servings:

• 200 g flour
• 100 ml water, warm
• 1 pinch of salt
• some dry yeast
• 1 tbsp oil
• 400 g asparagus
• 200 g crème fraîche or sour cream
• 100 g smoked ham
• 3 tbsp pesto, wild garlic
• salt and pepper
• possibly Parmesan or arugula
• possibly cherry tomatoes

Instructions

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

delicious in summer – wonderfully varied

Knead the dough ingredients together thoroughly and set aside in a warm place for about 30 minutes to rise. In the meantime, clean the asparagus, peel if necessary, halve it, and cut it into 2-3 cm long pieces. If you like, you can briefly fry or steam the asparagus in a pan with a little oil (this is especially recommended for thick, white asparagus). Preheat the oven to 180 degrees Celsius (top/bottom heat). Roll out the dough thinly on a baking sheet lined with baking paper and spread with crème fraîche. Then spread the wild garlic pesto (preferably homemade – recipe in my cookbook) on top and season with salt and pepper. Tear the ham into small pieces (or dice it if desired) and arrange it on the dough along with the asparagus (and perhaps halved cherry tomatoes). Bake at 200 degrees Celsius (400 degrees Fahrenheit) for about 12-15 minutes, until nicely crispy. If you like, you can garnish the tarte flambée with freshly shaved Parmesan or arugula. The sky’s the limit.