Spring: Blossoming trees. Longer days. Stronger sun – at least most of the days. No more winter coats. Umbrellas – sometimes. Green and pastel colours instead of the dull grey and brown. And … asparagus season.
We are in the midst of asparagus season. The seasonal menus in restaurants are full of asparagus specials. For many a delight. But I kept ignoring that part of spring for a long time. Only recently I started to like asparagus, at least green asparagus (not so sure about the white one yet). I kept trying it once a year and every time I tasted it, I started to like it a bit more. One little step every year brought me to the point, that now I am even cooking asparagus myself – who would have thought this 5 years ago. How taste changes. It always pays off to keep trying …
“Flame cakes” (that’s what “tarte flambée” in French or “Flammkuchen” in German literally translates to) from the Alsace-region in France are cooked under high heat in a (wood fire) oven. Some call it a French pizza – a “pizza” with a very thin dough and without cheese. Traditionally they are topped with sour cream, onions and bacon. My variation comes first and foremost with asparagus and prawns.
Ingredients (2 servings): Dough:
5 g fresh yeast
1 tsp sugar
150 g flour
a pinch of salt
75 ml lukewarm water
2 tbsp olive oil Toping:
150 g crème fraîche or sour cream (or a combination of both)
200 g green asparagus
3 spring onions
150 g cherry tomatoes
20 cooked prawns (approx. 150 g)
Fresh tarragon leaves
Salt & pepper
1) For the tarte flambée dough crumble yeast and mix with sugar until the yeast becomes liquid. Put flour, salt, lukewarm water and olive oil in a mixing bowl. Add yeast. Knead all the ingredients into a smooth dough. Cover bowl with dough and let rest for about half an hour.
2) In the meantime, combine crème fraîche and sour cream, if you use a combination of both – as I did. Season with salt and pepper.
3) Cut off ends of green asparagus. Cut asparagus diagonally into 1/2 cm thick pieces. Cook asparagus pieces for 2 minutes in salted boiling water. Strain and set aside.
4) Cut each cherry tomato in 4 slices. Cut spring onions in thin slices. Slightly salt tomatoes.
5) Preheat oven to 220 ºC. Cover two baking sheets with parchment paper.
6) Once dough is ready cut it in half. Knead each dough half once again. Roll each tarte flambée into a thin 25 x 35 cm wide piece and put onto a baking sheet.
7) Spread sour cream/crème fraîche onto dough, sparing the edges. Distribute asparagus and spring onion slices onto tarte flambée. Scatter prawns and tomato slices evenly. Sprinkle with fresh tarragon leaves.
8) Put into the oven and bake at 220 ºC for 10-12 minutes. Take out of the oven and serve immediately.
Hello & welcome to Strudel & Cream! I am Alexandra and this is my creative playground where you will find visual food stories from the heart of Europe! (Food) photography, the process of preparing food and exploring new (and old) places are my daily yoga - and that is what this place is about.