Tarte flambée with green asparagus and salmon

Ingredients for 2 servings:

• 1 pack of puff pastry, fresh, from the refrigerated section
• 1 cup of crème fraîche, 150 g each
• 300 g salmon fillet(s), fresh
• 350 g asparagus, green
• 150 g mountain cheese, strong
• some salt
• 1 tbsp sugar

Instructions

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

quick and easy

Preheat the oven to 220°C (top/bottom heat) or 200°C (fan oven). Trim the asparagus and cut into approximately 7 cm long pieces. Green asparagus does not need to be peeled; only the woody ends are trimmed. Add sugar to a pot of boiling water and cook the asparagus for about 5 minutes, until it still has a bit of bite. Drain and refresh. Grate the alpine cheese. Cut the salmon fillet (skinless) into approximately 3 cm thick slices. The pieces themselves should be about as long as the asparagus pieces. Lay the puff pastry on the baking sheet and spread with crème fraîche. Arrange the asparagus and salmon on top and carefully season with salt using a salt mill. Sprinkle everything with alpine cheese and place in the oven. Bake for about 12 minutes, until the cheese and the edges are golden yellow. Please note that every oven heats differently. If you’re making this “fake” tarte flambée for the first time, be careful not to leave it in the oven too long, otherwise the salmon will dry out. True tarte flambée isn’t made with puff pastry, of course, but I didn’t know what else to call it. I hope you enjoy it despite the name. It also makes a great finger food on a buffet.