Asparagus-Flammkuchen

Name: Asparagus-Flammkuchen
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 100 g Gouda cheese; 500 g Asparagus; 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Diced ham; 1/4 pot Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

100 g Gouda cheese
500 g Asparagus
1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Diced ham
1/4 pot Chervil

Directions

1
Coarsely grate the cheese. Wash and peel the asparagus and cut off the woody ends. Cut the stalks, except for the tips, very diagonally into thin slices. Roll out the dough and place on a baking tray. Season sour cream with salt and pepper and spread it on the dough. Spread asparagus on top and season with salt. Sprinkle with cheese and ham.
2
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Wash the chervil, shake dry, pluck the leaves from the stems and chop. Sprinkle the finished tarte flambée with chervil.