Asparagus tarte flambée with minced meat

Name: Asparagus tarte flambée with minced meat
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 750–800 g green asparagus; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1 collar (approx. 125 g) Spring onions; 1-2 TABLESPOONS Oil; 250 g Pork sausage; 7-10 Tbsp freshly ground black pepper; 50 g Parmesan cheese; 1–2 Garlic cloves; 150 g Fresh cream; 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

750–800 g green asparagus
7-10 Tbsp Salt
1 TEASPOON Sugar
1 collar (approx. 125 g) Spring onions
1-2 TABLESPOONS Oil
250 g Pork sausage
7-10 Tbsp freshly ground black pepper
50 g Parmesan cheese
1–2 Garlic cloves
150 g Fresh cream
1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)

Directions

1
Wash the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon of sugar for 1-2 minutes. Drain, quench and drain well
2
Clean and wash spring onions. Cut the green of the spring onions and put them aside. Cut the white of the spring onions into fine rings. Heat the oil in a pan, crumble in the mince and fry while turning. Add the spring onion rings, fry briefly and season with pepper. Remove from the heat and allow to cool
3
Finely grate the parmesan. Peel garlic and chop very finely. Mix crème fraîche and garlic. Cut spring onion green into fine rings
4
Remove the dough from the packaging and roll out directly on the baking paper on a baking tray. Spread evenly with garlic crème fraîche. Spread asparagus and ground pork on top. Sprinkle with parmesan and spring onion green, up to 1 tbsp. each.
5
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes. Remove from the oven, arrange on a board, sprinkled with the remaining spring onions and parmesan