Tarte flambée with asparagus
Our tarte flambée with asparagus gives the classic favourite a fresh take. We pile green asparagus, white cheese, and red onion onto a crisp, paper-thin base and finish with a good handful of rocket salad. Bring it out for lunch, dinner, or as an appetiser, and watch it disappear faster than you can cut the next slice!
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Ingredients
Dough
|
Wheat flour
|
400 g |
|---|---|
|
Salt
|
1 tsp |
|
Olive oil
|
2 tbsp |
|
Water
|
200 ml |
Topping
|
Green asparagus spears
|
6 |
|---|---|
|
Sour cream
|
150 g |
|
Salt
|
|
|
Pepper
|
|
|
Red onion
|
1 |
|
White cheese
|
100 g |
|
A handful of fresh rocket salad
|
Perfectly prepare your asparagus
Trim the ends of the asparagus and peel the lower stalks to remove any woody strings. Pre-cook the green asparagus in boiling salted water for 5 minutes, then drain on paper towels to remove excess moisture and keep the base crisp.
Smooth and pliable dough
For the best texture, knead the dough until it is soft and no longer sticky. If it feels dry, add a splash of water; if it is too sticky, dust in a little more flour. Resting it for 30 minutes makes it easier to roll out. After resting, roll it as thin as possible for the signature light and crispy texture.
Get a crispy crust
For an extra crisp base, preheat a baking stone. The sudden heat helps the crust cook faster, keeping it light and crisp instead of drying out. If you do not have a baking stone, a preheated heavy baking sheet works just as well.
FAQ: Questions about tarte flambée with asparagus
Clear up any doubts with our answers to the most frequently asked questions on making tarte flambée with asparagus.
What is tarte flambée with asparagus?
Tarte flambée is a thin, crisp flatbread. It is also known as Flammkuchen in Germany or Flammekueche in Alsatian. Traditionally, it is topped with crème fraiche, onions, and lardons before being baked at high temperatures for a light, crispy texture. Our version swaps the usual toppings for green asparagus, white cheese, and red onion.
How should I store leftover tarte flambée with asparagus?
To keep leftover tarte flambée with asparagus fresh, store it in an airtight container in the fridge for up to 2 days. When reheating it, place it in the oven at 160–180 °C until warm and crisp again. Freezing is not recommended since the thin crust can become soggy when thawed. However, if you need to store it for longer, wrap it tightly in cling film or aluminium foil, place it in an airtight container or freezer bag, and freeze it for up to 1 month.
How can I tell if asparagus is fresh?
Fresh asparagus has firm, crisp stems with a smooth surface and tightly closed tips. The colour should be bright green, sometimes with a slight purple hue at the tips. Check the ends as well; they should be moist and plump, not dry or shrivelled. Avoid spears that look limp or overly woody.
What makes tarte flambée different from a traditional pizza?
The dough makes tarte flambée different from a traditional pizza. Tarte flambée has a thin, crisp base made from unleavened dough, while pizza dough contains yeast, making it thicker and more elastic. It is also traditionally topped with crème fraiche instead of tomato sauce.
Nutritional values
Nutritional value, per
2145 Kcal
| Fibre | 19 gram fibers |
| Protein | 55.8 gram |
| Carbohydrates | 306 gram |
| Fat | 76.3 gram |
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Delectable tarte flambée with asparagus
Get ready to fall head over heels for our tarte flambée with asparagus. A paper-thin base bakes up golden, piled high with dreamy toppings that make every slice worth it. And all of this in just 30 minutes!
Homemade cosiness meets rustic elegance, and trust us, it is a guaranteed hit. Kids will be asking for seconds, adults will be eyeing the biggest slice, and you will probably be making this delectable meal again before the week is over.
Deliciously crisp crust
Our deliciously crisp crust is made from scratch, rolled out thin as can be, and baked until golden brown. A splash of olive oil gives it a subtle, nutty touch and helps it crisp up just right. The edges have a proper snap, while the centre stays light but sturdy, so the toppings sit right where they should. Getting the proper crust makes up half the enjoyment of tarte flambée.
Topped with sour cream, green asparagus, red onion, and white cheese
We like to keep things simple but exciting. A smooth layer of sour cream starts it off, offering its tangy creaminess as the perfect base for all that goodness on top.
Tender green asparagus comes next, bringing its fresh, earthy flavour with a pleasant bite. Mix that with the sharp touch of red onion and creamy, salty white cheese for a mouthful of all the best sensations.
As it bakes, it crisps up around the edges while staying soft and creamy in the centre. And to finish? We could not think of a better finish than a handful of rocket salad on top, bringing those wonderful bold, peppery notes.
Discover the joys of a classic flammkuchen
Flammkuchen is a cherished classic that has been loved for generations. The dish was born in the heart of Alsace and southwestern Germany. Traditionally enjoyed as a light dinner or snack, it is the ultimate crowd-pleaser, fantastic for gathering people together in a casual, laid-back way.
Our tarte flambée with asparagus takes this crispy, mouthwatering delight and gives it a modern makeover, delivering all the deliciousness of the original with a seasonal spin. So, what are you waiting for? Grab your apron and cook your own Flammkuchen!
If you are eager to see asparagus breathe new life into other classic dishes, do not miss our hearty asparagus lasagne, our fluffy asparagus frittata, or our cheesy asparagus pizza.
Experiment with the topping
Our tarte flambée with asparagus is ready for you to get creative, so why not switch things up? Start by swapping out the white cheese for more melty options. Emmental brings a buttery nuttiness, while mozzarella melts into that gooey stretch with a delicate, milky nuance. After something stronger? A crumble of blue cheese steps in with its bold, tangy character.
To liven up the sour cream, a pinch of nutmeg works its aromatic magic, while smoked paprika sneaks in a little smokiness with a hint of sweetness. For a fresh spin, parsley keeps things bright and peppery, while dill leans into its citrusy, grassy side.
For an extra touch of indulgence, thinly sliced prosciutto crisps beautifully in the oven, delivering a deep, savoury flavour. Sun-dried tomatoes concentrate into little pops of sweetness, while replacing red onions with caramelised onions provides a jam-like layer.
Craving something crispy? Bacon sizzles into salty perfection, and toasted walnuts introduce a rich, slightly bitter snap. Pumpkin seeds scattered over the top add a light crunch and earthy flavour.
