Tarte Flambée with Asparagus and Pesto

For the dough, mix the flour with the mineral water and olive oil, salt and nutmeg and knead until the dough no longer sticks to your hands. Duration: approx. 30 min.

For the topping, wash, clean and peel the asparagus and season with salt and sugar in a deep baking tray. Then let it steep for about 30 minutes. If you want, you can also add a small splash of lemon juice and maple syrup.

In the meantime, mix the créme fraîche with salt / pepper, lemon juice and zest and, if necessary, add a little maple syrup or a pinch of sugar to taste.

For the pesto, put the bunch of basil and parsley in a blender and mix briefly with the oil. Add the pine nuts, the chopped garlic and the grated Parmesan, season with salt, pepper and nutmeg and continue mixing. Caution: Mix briefly - if the herbs get too warm, they will lose their color and the pesto will turn unsightly black.

Now roll out the dough very thinly; only the edges can be a little thicker. Turn this upside down and first spread the créme fraîche on top, then cut the asparagus diagonally into pieces approx. 4 cm long and spread on the tarte flambée. Place in the preheated oven at approx. 180 ° C and bake for 5 to 7 minutes. Cooking times may vary depending on the thickness of the asparagus and the batter.

Remove and spread the pesto over the tarte flambée. If you want, you can add a little salmon to the topping. Season this with salt / pepper and some ground coriander seeds.