John Myers
Tarte Flambée with Asparagus and Pesto
The perfect tarte flambée with asparagus and pesto recipe with a picture and simple step-by-step instructions.
- 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.
Facebook Comments