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

  • Total time: 2 h

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.