Tarte flambée with fennel and asparagus

Ingredients for 1 servings:

• 1 serving of tarte flambée dough from the refrigerated section
• 3 stalk(s) asparagus
• 1 small fennel bulb(s)
• 2 stalk(s) spring onions
• 200 g hollandaise sauce
• e.g. salt and pepper
• 2 tbsp wild garlic pesto
• 3 slices of bacon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

made quickly

Mix the hollandaise sauce with the wild garlic pesto. Peel the asparagus, trim off the woody ends, and thinly slice the stalks. Wash, trim, and quarter the fennel, then cut out the hard core into wedges. Cut the fennel into thin strips. Slice the white parts of the spring onions into rings. Place the tarte flambée batter on a baking tray lined with baking paper. Spread the cream over the batter, leaving a small edge all around. Spread the asparagus, fennel, spring onion rings, and bacon on top of the batter. Season to taste with salt and pepper, remembering that the ingredients for the cream are already seasoned and the bacon will release salt. Bake in a preheated oven at 220°C for about 20 minutes, until golden brown. This quantity is per baking tray.