Tarte flambée with goat cheese, green asparagus and rhubarb
Tags:
alcohol-free
vegetarian
Description
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
Preparation
Prepare the dough
1
Put the flour in a bowl and make a well in the centre. Crumble in the yeast and add the sugar.
2
Add the lukewarm water, mix gently and then leave to rest for about 15 minutes.
3
Now add the remaining ingredients and knead everything into a smooth dough. Leave to rest for about 30 minutes.
4
Knead the dough again and then divide it into four even pieces and leave to rise again, covered, for 30 minutes.
Prepare the pesto
1
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.
2
Cut the asparagus spears into small pieces (1-2cm) and blanch in boiling water for one minute and then rinse.
3
Toast the pumpkin seeds in a pan without fat.
4
Mix the blanched asparagus pieces with the pumpkin seeds, parmesan, olive oil and salt and then puree in short bursts.
5
Then pour into a clean jar and chill or use straight away.
Prepare the tarte flambée
1
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.
2
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.
3
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.
4
Spread the marinated rhubarb pieces over the tarte flambée as well.
5
Cut the goat's camembert into slices and drape them over the tarte flambée.
6
Spread the grated cheese evenly over each tarte flambée and then bake in the preheated oven for 20 minutes.
7
After baking, spread some asparagus pesto on the tarte flambée and then serve.
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