Flambé with green asparagus, smoked salmon and dill pesto

Name: Flambé with green asparagus, smoked salmon and dill pesto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1/2 cube (21 g) Yeast; 1 TEASPOON Sugar; 600 g Flour; 7-10 Tbsp Salt; 9 TABLESPOONS Olive oil; 20 g chopped almonds; 1 collar Dill; 20 g grated parmesan cheese; 1 TEASPOON Lemon juice; 7-10 Tbsp Pepper; 500 g green asparagus; 2 Shallots; 250 g Schmand; 150 g Fresh cream; 500 g smoked salmon in slices; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1/2 cube (21 g) Yeast
1 TEASPOON Sugar
600 g Flour
7-10 Tbsp Salt
9 TABLESPOONS Olive oil
20 g chopped almonds
1 collar Dill
20 g grated parmesan cheese
1 TEASPOON Lemon juice
7-10 Tbsp Pepper
500 g green asparagus
2 Shallots
250 g Schmand
150 g Fresh cream
500 g smoked salmon in slices
baking paper

Directions

1
Crumble the yeast and mix with sugar until the yeast becomes liquid. (This saves the pre-dough.) Put flour, 1/2 teaspoon salt, 6 tablespoons oil and 300 ml lukewarm water into a bowl. Add mixed yeast and knead immediately to a smooth dough.
2
Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime roast almonds in a pan without fat for the pesto. Wash the dill, shake dry and pluck flags from the stalks, except for something to garnish.
3
Finely chop the almonds, dill, parmesan, lemon juice and 3 tbsp. oil with a hand blender. Season to taste with salt and pepper. Wash the asparagus, cut off the woody ends. Cut the asparagus in half lengthwise. Peel shallots and cut into strips.
4
Mix sour cream and crème fraîche, season with salt and pepper. Quarter the yeast dough and knead again. Roll out one quarter oval (35 x 25 cm). Line a fat pan with baking paper. Put the dough in.
5
Spread a quarter of the sour cream on the dough. Spread a quarter of the asparagus and shallots evenly on top. Bake in the preheated oven (electric range: 250 °C/ convection oven: 225 °C/ gas: level 5) on the bottom shelf for 10-12 minutes.
6
In the meantime, process the remaining dough and topping in the same way. Bake the tarte flambée one after the other. Cut the finished tarte flambée into pieces and cover with salmon. Drizzle with pesto and garnish with dill.