Tarte flambée with goat cheese, green asparagus and rhubarb

alcohol-free vegetarian
It seems to be a familiar flavour combination, but then you see the rhubarb. But it's not as far-fetched as it might seem: the sweet and sour notes go perfectly with the goat's cheese and create the perfect stage for the green asparagus.

Ingredients for

for the dough

350 g wheat flour
20 g fresh yeast
180 ml water, lukewarm
75 g sour dough
1 Teaspoon(s) sugar
1 Tablespoon(s) olive oil
1 Teaspoon(s) salt

for the asparagus pesto

500 g green asparagus
100 ml olive oil
60 g pumpkin seeds
50 g parmesan cheese, grated
1 Teaspoon(s) salt
1 Pinch(es) sugar

For the topping

150 g goat cream cheese
4 Bar(s) green asparagus
2 Bar(s) rhubarb
200 g goat camembert cheese
60 g grated cheese
salt, pepper, brown sugar


  • Total time: 2 h

Prepare the dough

Put the flour in a bowl and make a well in the centre. Crumble in the yeast and add the sugar.
Add the lukewarm water, mix gently and then leave to rest for about 15 minutes.
Now add the remaining ingredients and knead everything into a smooth dough. Leave to rest for about 30 minutes.
Knead the dough again and then divide it into four even pieces and leave to rise again, covered, for 30 minutes.

Prepare the pesto

Wash the green asparagus and then remove the heads and woody ends. The heads can be used for the tarte flambée or they can be chilled and stored.
Cut the asparagus spears into small pieces (1-2cm) and blanch in boiling water for one minute and then rinse.
Toast the pumpkin seeds in a pan without fat.
Mix the blanched asparagus pieces with the pumpkin seeds, parmesan, olive oil and salt and then puree in short bursts.
Then pour into a clean jar and chill or use straight away.

Prepare the tarte flambée

Preheat the oven to 190°C fan oven. Cut the rhubarb stalks into thin slices, mix with brown sugar and leave to stand for a while.
Roughly shape the dough portions and, if necessary, shape them further with a rolling pin. Then place the flatbreads in the silicone moulds and spread with a little goat's cream cheese.
Cut the asparagus spears/heads into shorter pieces (3-4 cm) and cut them in half lengthways again. Then spread evenly over the tarte flambée.
Spread the marinated rhubarb pieces over the tarte flambée as well.
Cut the goat's camembert into slices and drape them over the tarte flambée.
Spread the grated cheese evenly over each tarte flambée and then bake in the preheated oven for 20 minutes.
After baking, spread some asparagus pesto on the tarte flambée and then serve.