Tarte Flambée with Asparagus and Pesto

5 from 5 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 484 kcal


  • 300 g Flour
  • 125 ml Mineral water
  • 4 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Nutmeg
  • 1 a cup Creme fraiche Cheese
  • Salt
  • Pepper
  • 1 pinch Sugar
  • 1 tsp Lemon juice
  • Lemon zest
  • 1 tsp Maple syrup
  • 4 Rods Asparagus white
  • 1 bunch Basil
  • 1 bunch Parsely
  • 8 g Garlic
  • 10 g Pine nuts
  • 12 g Grated Parmesan
  • 250 ml Olive oil
  • 1 pinch Nutmeg


  • 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.


Serving: 100gCalories: 484kcalCarbohydrates: 26.5gProtein: 4.3gFat: 40.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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