for 4 person

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

How it's done

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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