Asparagus tarte flambée

Asparagus tarte flambée

Total: 30 Min. | Active: 10 Min.
vegetarian
Nutritional value / person: 744 kcal
, Fat: 38 g
, Carbohydrate: 82 g
, Protein: 15 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tarte flambée

2 rolled tarte flambée dough
200 g crème fraîche
2 tbsp mustard
1 tbsp honey
¼ tsp salt
a little pepper
500 g white asparagus, peeled, halved lengthwise
2 tbsp olive oil
¼ tsp salt

Vinaigrette

3 tbsp herbal vinegar
1 tbsp coarse-grain mustard
2 tbsp olive oil
½ tbsp honey
¼ tsp salt
a little pepper
1 spring onion incl. green part, finely chopped
½ bunch chervil, roughly chopped
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How it's done

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Tarte flambée

Roll out the dough, slide onto two trays along with the baking paper. Combine the crème fraîche, mustard, honey, salt and pepper. Spread the mixture over the dough. Mix the asparagus and olive oil, season with salt. Arrange the asparagus on top of the dough.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Bake the second tarte flambée in the same way.

Vinaigrette

Combine the vinegar, mustard, oil and honey, season. Mix in the spring onions and chervil. Drizzle the vinaigrette over the tartes flambées.

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