Puff pastry pizza with salami and green asparagus

Ingredients for 4 servings:

• 1 pack of puff pastry, from the refrigerated section, approx. 275 g
• 6 stalk(s) asparagus, green
• 6 cherry tomatoes
• 120 g chicken fillet(s)
• 2 cloves garlic
• 2 large king oyster mushrooms
• 1 tbsp oil
• salt and pepper
• 50 g salami, in one piece
• 150 g crème fraîche
• 1 egg(s)
• some tarragon
• 1 egg yolk
• 80 g cheese, grated

Instructions

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

Beat the egg yolk with 50g crème fraîche until smooth. Then roll out the puff pastry and place it on a baking sheet lined with baking paper. Brush the edges with the egg yolk mixture and fold in twice, about 1cm wide. Brush again with the egg yolk mixture. Wash the asparagus spears, trim off the woody ends, and cut into pieces. Wash and halve the tomatoes. Peel the garlic and dice very finely. Clean and slice the king oyster mushrooms. Halve the piece of salami lengthwise and cut into 3mm thick slices. Wash the meat, pat dry, and cut into even-sized pieces. Heat 1 tablespoon of oil in a pan and brown the meat briefly. Season with salt and pepper and remove. Then add the asparagus pieces to the hot pan and pour in 100ml water. Season the asparagus with a little salt and sugar and cook for 2-3 minutes. Now mix the crème fraîche and one egg and season with salt and pepper. Wash the tarragon, shake it dry, roughly chop it, and stir it in. Stir in the diced garlic. Now pour the crème fraîche mixture onto the dough. Arrange the tomatoes, chicken, salami, mushrooms, and asparagus on top and sprinkle with grated cheese. Bake in a preheated oven at 175°C (convection oven) for 15-20 minutes.