Ingredients
Hint:
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
Vinaigrette
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.
How-tos
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