Blitzflammkuchen with asparagus & smoked salmon

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 8
  • 1 collar Dill
  • 1 TABLESPOON Lemon juice
  • 1 TEASPOON Honey
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 500 g green asparagus
  • 1 red onion
  • 1 package (260 g) fresh tarte flambée dough (cooling shelf)
  • 200 g Schmand
  • 150 g Smoked salmon in slices

Directions

  1. 1

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). For the dill sauce, wash dill, shake dry and chop very finely. Mix with lemon juice, honey and oil. With salt and pepper

  2. 2

    Wash the asparagus, cut the ends off generously. Cut the asparagus in half lengthwise. Peel onion and cut into strips. Unroll the tarte flambée dough on a baking tray together with the baking paper. Spread sour cream evenly on top.

  3. 3

    Season with salt and pepper. Spread asparagus and onion on top. Bake in the hot oven on the lower shelf for 12-15 minutes. Cut the finished tarte flambée into pieces. Cover with salmon and drizzle with dill sauce.

Nutrition Facts

KCAL
260 kcal
CARBS
18 g
FATS
16 g
PROTEINS
9 g