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Tarte Flambée with Asparagus

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Tarte Flambée with Asparagus

The perfect tarte flambée with asparagus recipe with a picture and simple step-by-step instructions.

  • 500 g Asparagus
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Butter
  • 1 piece Lemon
  • 1 pack Tarte flambée 350 g
  • 1 arc Parchment paper
  • 0,5 cups Sour cream 100 g
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 50 g Ham cubes
  • 100 g Grated Gouda
  • 2 tbsp Plucked / cut parsley
  • Sour cream
  1. Peel the asparagus and cook in water with salt (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8 minutes until al dente and remove. Let cool down a little, cut into three equally long pieces and halve lengthways. Cover an oven tray with baking paper and roll out the tarte flambée dough on it. Mix the sour cream (100 g) with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches), spread / spread on the tarte flambée batter and spread well with a brush. Cut the ham into cubes and spread on the tarte flambée batter. Scatter Gouda cheese (100 g) on ​​top and spread / place the prepared asparagus on top. Preheat the oven to 200 ° C, insert the tarte flambée and asparagus tray and bake for about 20 minutes until golden-yellow. Remove, sprinkle with parsley, cut with a pizza cutter and serve. Serve with the remaining sour cream.
Dinner
European
tarte flambée with asparagus

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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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