Spring Flambé
easy
Ingredients
- 200 g green asparagus
- 100 g Sweet peas
- 1 TABLESPOON Olive oil
- 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
- 50 g Parmesan cheese
- 100 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 125 g Buffalo Mozzarella cheese
- 25 g Arugula
- 1 TABLESPOON liquid honey
Directions
- 1
Wash the asparagus, cut off the woody ends. Use an asparagus peeler to cut asparagus spears lengthwise into thin slices. Wash and clean the mangetouts and cut them in half lengthwise. Heat the oil in a large pan. Fry the asparagus and mangetouts for about 1 minute, turning them well. Take them out and let them cool down.
- 2
Unroll the tarte flambée dough, fold the corners and edges towards the middle and press down so that a circle (approx. 24 cm Ø) is formed. Finely grate the Parmesan cheese. Spread the dough with crème fraîche and sprinkle with approx. 1/2 Parmesan. Spread the asparagus and mangetout on top. Season with salt and pepper. Drain the mozzarella, pluck into small pieces and spread on the tarte flambée with the rest of the Parmesan. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 20 minutes.
- 3
Clean or sort the arugula, wash and spin dry. Take the tarte flambée out of the oven and let it cool down on a cake rack for about 2 minutes. Sprinkle the tarte flambée with honey and sprinkle with rocket.
Nutrition Facts
220 kcal
19 g
12 g
10 g
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