John Myers
Leo’s Asparagus – Tarte Flambée
The perfect leo’s asparagus – tarte flambée recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 20 g Yeast
- Salt
- 100 ml Water
- 150 g Freshly grated Parmesan
- 2 tbsp Olive oil
- 300 g Asparagus green fresh
- 2 bunch Chives fresh
- 200 g Creme fraiche Cheese
- 100 g Cream cheese
- 300 g Salmon fillet
- Rubbed tarragon
- Pepper from the grinder
- Salt
- Put flour with 1/2 teaspoon salt in a bowl, make a well, crumble the yeast in, mix with 2 tablespoons of warm water (pre-dough) and let rise in a warm place for 20 minutes. Then knead with the rest of the water, flour, Parmesan and oil to form a dough, cover with a cloth and let rise for another 30 minutes.
- Clean the asparagus, cook in salted water for 5 minutes, cut into pieces. Chop the chives, mix with the crème fraîche and cream cheese, season well. Cut salmon into cubes.
- Roll out the dough into 2 (or 4) flat cakes and place on baking sheets lined with baking paper. Brush with cheese mixture, top with asparagus and salmon. Bake in an oven preheated to 200 ° C (convection) for about 10 minutes.
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