Tarte flambée with sugar snap peas, green asparagus and mozzarella

Ingredients for 1 servings:

• 1 pack of tarte flambée dough (refrigerated shelf), approx. 130 g and 30 cm diameter
• 125 g hollandaise sauce
• 50 g sugar snap peas
• 1 spring onion(s), the light parts
• 5 thin asparagus, green, approx. 100 g
• 1 ball of mozzarella
• some salt and pepper, freshly ground

Instructions

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

Remove the ends of the snow peas and slice the pods diagonally into pieces about the width of a finger. Clean the spring onions and slice the lighter parts diagonally into thin slices. Peel the lower third of the asparagus spears, remove any tough ends, and slice the spears diagonally into thin slices. Dice the mozzarella. Place the tarte flambée dough on a baking sheet lined with baking paper and spread with the hollandaise sauce, leaving a small border free all around. Top with the vegetables, season with freshly ground pepper and a little salt, and scatter the shredded mozzarella on top. Bake in a preheated oven at 230°C (top/bottom heat) for about 15-20 minutes, until the topping begins to brown. Tip: It’s best to bake on the lowest rack for the first 8-10 minutes to crisp up the base, then finish baking in the upper third of the oven. Note: Baking time and temperature are only guidelines and may vary depending on the oven.