Tarte flambée with asparagus, fried potatoes and Black Forest ham

Ingredients for 2 servings:

• 2 tbsp olive oil
• 125 ml water
• 1 tsp, leveled salt, more or less if needed
• 250 g wheat flour type 405 or 505
• 170 ml hollandaise sauce
• 4 stalk(s) asparagus, medium thick
• 1 pinch of salt
• 1 tbsp, levelled sugar
• 1 tsp, heaped butter
• 2 m.-large potato(s), purple
• 3 m.-sized potatoes, yellow, preferably early potatoes
• 2 tbsp rapeseed oil or sunflower oil
• 80 g Black Forest ham
• 15 basil leaves
• 1 pinch(s) nutmeg, freshly grated
• Salt and pepper, black from the mill
• 50 g mountain cheese

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

In a small saucepan, bring a little water (not too much) to a boil with a teaspoon of butter, a pinch of salt, and a level tablespoon of sugar. Wash the asparagus, then peel and trim the ends. Add the asparagus to the boiling water and cook for 5 minutes, then drain and let it cool. Meanwhile, peel and wash the blue and yellow potatoes and cut them into thin slices (approx. 1 mm). Heat the rapeseed or sunflower oil in a pan. Place the slices one at a time in the hot fat (it’s better to do two batches rather than stacking the potatoes!) and fry for about 4 minutes. Season with salt and freshly ground pepper, then turn and fry for another 2-3 minutes on the other side. Season again with salt and pepper. Drain the crispy potato chips on kitchen paper. Grate the cheese. Preheat the oven to 250°C (top/bottom heat). Place the flour in a bowl, make a well in the center, add salt, oil, and water, and knead for about 5 minutes until you have a smooth dough. Roll out the dough thinly (you can roll it out directly on the baking paper). Place the dough on the baking paper on an oven rack. Cut the cooled asparagus lengthwise and crosswise into small pieces, depending on the thickness of the stalks (1 centimeter at most when cut crosswise; thinner pieces cut lengthwise can be longer). Spread the hollandaise sauce over the dough, then place the fried potatoes on the hollandaise sauce, then add the asparagus pieces. Season with a little grated nutmeg, and finally sprinkle with grated cheese (not too much!). Place everything in the oven and bake at 220°C for 12-15 minutes, depending on the desired degree of browning. In the meantime, cut the sliced ​​Black Forest ham into bite-sized pieces. Remove the tarte flambée from the oven, slide it off the rack onto the work surface using the baking paper, cut it into portion-sized pieces, top with the ham, season with freshly ground pepper and garnish with the basil leaves.