Tarte flambée with asparagus and salmon

Ingredients for 2 servings:

• 250 g flour
• 5 g salt
• 125 ml water
• 2 tbsp olive oil
• 1 cup crème fraîche with herbs
• 1 tbsp horseradish
• 1 tbsp sour cream
• 250 g asparagus, green
• 1 pack of smoked salmon, approx. 80 – 100 g
• Olive oil for frying
• salt and pepper
• e.g. Parmesan, sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Preheat the oven to 250 degrees Celsius (top/bottom heat). Preheat the baking sheet. Remove the woody end of the asparagus and cut it into bite-sized pieces. Heat olive oil in a pan and fry the asparagus pieces for about 2 minutes, then add a little salt. Make a dough from flour, salt, water, and 2 tablespoons of olive oil. Roll it out as thinly as possible (about 2-3 mm) on lightly floured baking paper. Mix the crème fraîche with the sour cream and horseradish, season with salt and pepper, and spread it on the dough. Spread the asparagus and salmon on the dough. If you like, you can also sprinkle some shaved Parmesan cheese on top. Carefully place the tarte flambée with the baking paper on the hot baking sheet and bake for about 10-12 minutes.