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Tarte flambée with green asparagus and tomatoes

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Ingredients for 3 servings:

  • 200 g spelt flour
  • 100 g rye flour
  • 20 g yeast
  • 130 ml water
  • 1 tbsp olive oil
  • some salt
  • 5 cocktail tomatoes
  • 6 stalk(s) asparagus, green
  • 1 onion(s)
  • 200 g sour cream
  • lemon juice
  • salt and pepper
  • dill
  • Herbs of Provence

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

vegetarian, with wholemeal spelt dough

Make a dough from flour, yeast, water, oil, and a little salt and let it rise for about half an hour. In the meantime, finely chop the asparagus, tomatoes, and onion, and season the sour cream with a little lemon juice, salt, pepper, dill, and herbs. Then roll out the dough thinly on a baking sheet, spread with the sour cream mixture, and arrange the asparagus, tomatoes, and onions on top. Place in the oven at 250 degrees Celsius (480 degrees Fahrenheit) for about 15 minutes.

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Written by John Myers

Professional Chef with 29 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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