Low-carb tarte flambée

Ingredients for 2 servings:

• 1 ball of mozzarella, 125 g
• 3 eggs, M or L
• 25 g olive oil
• 1 tbsp flaxseed flour
• 15 g psyllium husks, ground
• salt and pepper
• 150 g sour cream
• 1 bunch of green asparagus
• some coconut oil
• 150 g smoked salmon, sliced
• 70 g soft goat cheese
• 5 tsp creamy feta cheese
• some garlic or other herbs
• some coconut oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 38 minutes

with green asparagus and salmon

Preheat the oven to 175°C fan/convection oven. Place baking paper on a baking tray and set aside. Wash the asparagus, peel the last third, and slice diagonally into thin slices. For the dough, dice the mozzarella. Place the eggs, olive oil, salt, pepper, and diced mozzarella in a bowl and blend until finely pureed with a hand blender until no lumps remain. Add the flaxseed flour and ground psyllium husks. Immediately beat vigorously with a whisk. Pour the mixture onto the baking paper and spread evenly over the entire baking tray using the back of a spoon. Place in the oven and bake for 8 minutes. During baking, prick any bubbles that may form with a fork. Meanwhile, cut the salmon into pieces. Lightly fry the asparagus in coconut oil over medium heat for about 5 minutes. Cut the soft goat cheese into very thin slices and finely slice the garlic. Remove the baking tray and spread the sour cream on top. Top with the salmon pieces and scatter the fried asparagus on top. Top with the goat cheese and crumble the creamy feta cheese on top. Place in the oven and bake for about 5 minutes, until the cheese has melted slightly. Remove from the oven and sprinkle with garlic or coriander leaves, for example. Divide into 4 pieces and serve immediately. This might even feed 3 people.