Asparagus-Flammkuchen

Name: Asparagus-Flammkuchen
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 500 g white asparagus; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Gouda (play); 1 pck (260 g each) fresh tarte flambée dough (refrigerated shelf; e.g. Aunt Fanny); 2 tablespoons (approx. 25 g) Diced ham; 4 Stem/s Chervil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

For the small appetite, cover a ready tarte flambée dough with thin slices of asparagus and diced ham. A glass of wine with it, wonderful!!!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

500 g white asparagus
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Gouda (play)
1 pck (260 g each) fresh tarte flambée dough (refrigerated shelf; e.g. Aunt Fanny)
2 tablespoons (approx. 25 g) Diced ham
4 Stem/s Chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the stems into thin slices at an angle, except for the tips. Season sour cream with salt and pepper. Grate cheese.
2
Unroll the dough together with the baking paper on a baking tray. Spread with sour cream. Spread asparagus, ham and cheese on top. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 15 minutes. Meanwhile wash the chervil, shake dry and chop. Sprinkle the chervil over the tarte flambée.