Asparagus tarte flambée

Ingredients for 4 servings:

• 250 g flour
• 1 tsp salt
• 125 ml water, lukewarm
• 15 g fresh yeast, optional
• 8 stalk(s) asparagus, white
• 8 stalk(s) asparagus, green
• 100 g smoked bacon
• 300 g crème fraîche for spreading
• Sea salt and pepper from the mill
• 4 tbsp olive oil for drizzling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Sift the flour into a bowl and mix with the salt. Slowly knead the water into the flour using the dough hook of a hand mixer. Transfer everything to a floured work surface and continue kneading with your hands until a smooth dough forms. Tip: If you are working with yeast: Sift the flour into a bowl, make a well in the center. Dissolve the yeast in the lukewarm water and pour it into the well. Then proceed as described above. Wrap the dough in plastic wrap and let it rest in a warm place for 1 hour, or cover the yeast dough in the bowl and let it rise for 30 minutes. In the meantime, wash and peel the asparagus, trim off the woody bottom ends, and cut the stalks into very thin, diagonal slices. Halve the heads. Cut the bacon into fine strips. Preheat the oven to 250°C (top/bottom heat). If you have one, you can use a baking stone. Roll out the dough into four thin flatbreads or one large flatbread. Spread the dough with crème fraîche and season well. Arrange the asparagus and bacon on top. Drizzle everything with olive oil and season well with salt and pepper. Bake the tarte flambée in the oven on the middle rack for 12-15 minutes.