Sunday, April 30, 2017

Asparagus and wild garlic tarte flambée

I have about 10 posts about Korea in the pipeline, but I just had to post this recipe first! When it's white asparagus season in Germany, I eat it every day (and I'm not even kidding), mostly as a simple salad.
Then, on Sundays, I would usually prepare it the traditional family way: with pancakes, melted butter and ham. 

This year, I want to try out different recipes though, at least every now and then. So when I stumbled across this colorful tarte flambée over on this blog, I decided to have it immediately - and you should too!
The dough is adapted from this blog, because it seemed the most simple and fuzz-free, but other than that, I pretty much stuck to the original recipe. It's very garlicy, so keep that in mind, but that's also what makes it extremely delicious!

Asparagus and wild garlic tarte flambée 

serves 1 person

for the dough
125gr flour 
1/2 teaspoon salt
1 tablespoon oil
60 ml of water 

for the rest
50 gr of sour cream (Schmand in German)
25 gr of cream cheese
a pinch of salt
some pepper
wild garlic (about half a bundle, maybe around 5 leaves?)
some oil
2-3 stems of white asparagus
50 gr of lean bacon, cut into small cubes  

Mix the  ingredients for the dough with a mixer until you get a smooth dough. Set aside. Heat your oven to 250 °C. Put the wild garlic, some oil (about 1-2 tablespoons), a pinch of salt, the cream cheese and the sour cream and blend everything until you get a runny, smooth light green cream. Peel the asparagus and cut it into 2 mm thick slices. Cut the lean bacon into small cubes.
Now take the dough and roll it out really thin onto a parchment paper. Add the wild garlic cream, then the asparagus slices, finally sprinkle everything with the bacon cubes. In the oven the Tarte flambée goes! Check every now and then, but it should take around ten minutes until it is ready to serve. Add some pepper and on the plate it goes! 
Pro tip: prepare the cream in advance (and maybe also the dough?) and you'll have dinner ready in no time!

The recipe is inspired by recipes from this blog and from this blog.

copyright of all photos j.

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