Asparagus tarte flambée with Serrano ham
60 mins
60 mins
Ingredients
- 10 g fresh yeast
- 250 g Flour
- 7-10 Tbsp ½ tsp salt
- 100 ml Buttermilk
- 4 TABLESPOONS Olive oil
- 400 g white asparagus
- 2 Branches of rosemary
- 40 g ital. Hard cheese
- 150 g Fresh cream
- 7-10 Tbsp black pepper
- 7-10 Tbsp coarse sea salt
- 12 discs Serrano ham (thinly sliced)
Directions
- 1
Crumble the yeast and dissolve in 4 tablespoons of warm water. Knead with flour, salt, buttermilk and 2 tablespoons of oil, first with the dough hook of the hand mixer, then with hands to a smooth dough. Form into a ball and cover in a warm place for 2 hours.
- 2
Peel the asparagus, cut off the ends. Use an asparagus peeler to cut lengthwise into thin slices and cover with a damp kitchen towel. Pluck rosemary needles from twigs. Slice cheese into fine shavings. Preheat baking tray in the oven at 250 degrees (convection oven not recommended).
- 3
Knead dough with hands and divide into 4 portions. Roll out each portion thinly on baking paper. Let rest for 10 minutes, then roll out even thinner.
- 4
Spread the pastry with crème fraîche, cover asparagus slices, sprinkle rosemary and season with pepper and sea salt. Bake one after the other on a hot baking tray in the middle of the oven for 7-9 minutes until golden brown.
- 5
Place 3 slices of ham and 1 tablespoon of cheese on each. Sprinkle with ½ tbsp. oil and serve immediately.
More Delicious Recipes
