{"id":10709,"date":"2016-05-09T12:06:11","date_gmt":"2016-05-09T10:06:11","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10709"},"modified":"2023-11-28T12:11:08","modified_gmt":"2023-11-28T11:11:08","slug":"flammkuchen-mit-spargel-raeucherlachs-tarte-flambee-with-asparagus-smoked-salmon","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/05\/09\/flammkuchen-mit-spargel-raeucherlachs-tarte-flambee-with-asparagus-smoked-salmon\/","title":{"rendered":"Tarte Flamb\u00e9e with Asparagus & Smoked Salmon"},"content":{"rendered":"


\nI cook today:<\/strong> Tarte Flamb\u00e9e with Asparagus & Smoked Salmon
\nPreparation:<\/strong> 45 minutes
\nCooking time:<\/strong> 30 minutes
\nTotal time:<\/strong> 75 minutes
\nCategory:<\/strong> Lunch Recipes, Tarte Recipes, Seafood Cuisine
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"Tarte

Tarte Flamb\u00e9e with Asparagus & Smoked Salmon<\/p><\/div>\n

\"Tarte

Tarte Flamb\u00e9e with Asparagus & Smoked Salmon<\/p><\/div>\n

Ingredients for 1 Tarte Flamb\u00e9e:<\/strong><\/p>\n

    \n
  • 200 grams of flour<\/li>\n
  • 500 grams of asparagus<\/li>\n
  • 150 grams of smoked salmon<\/li>\n
  • \u00bc cube of yeast<\/li>\n
  • \u00bd bunch of parsley<\/li>\n
  • 1 cup of sour cream<\/li>\n
  • Sugar<\/li>\n
  • Olive oil<\/li>\n
  • Salt & pepper<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • High vessel for stirring the yeast-water mixture<\/li>\n
    • Fork or whisk<\/li>\n
    • Blender<\/li>\n
    • Vegetable peeler<\/li>\n
    • Deep plate<\/li>\n
    • Mixing bowl<\/li>\n
    • Kitchen towel<\/li>\n
    • Baking tray + greaseproof paper<\/li>\n
    • Rolling pin<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      …for the dough:<\/em><\/p>\n

      Crumble \u00bc cube of yeast into a high vessel & add 1 teaspoon of sugar and 120 milliliters of lukewarm water. Mix all ingredients using a fork or small whisk until yeast and sugar have dissolved.<\/p>\n

      Add 200 grams of flour, 1 teaspoon salt, a dash of olive oil and the yeast-water mixture in a mixing bowl and knead with your hands or a food processor to a smooth dough. Form a ball of dough, give it back to the mixing bowl and let rest covered with a kitchen towel for about 30 – 45 minutes in a warm place.<\/p>\n

      …for the asparagus:<\/em><\/p>\n

      Peel the asparagus with a vegetable peeler, cut off the lower ends & then cut the asparagus diagonally into thin slices. Give the asparagus slices on a deep plate & mix with 1 teaspoon of salt and 1 teaspoon of sugar, then set aside.<\/p>\n

      …for the parsley oil:<\/em><\/p>\n

      Give \u00bd bunch of parsley with about 75 milliliters of olive oil in a high vessel. Season with salt and pepper and then puree with a hand blender to a smooth parsley oil.<\/p>\n

      …other preparations:<\/em><\/p>\n

      Preheat the oven to 220\u00b0C (top\/bottom heat). Line a baking sheet with parchment paper. Pluck smoked salmon into small pieces.<\/p>\n

      …for the tarte flamb\u00e9e:<\/em><\/p>\n

      Roll out the dough on a floured surface until thin and flat to the size of a baking tray, then carefully lift the dough sheet on a lined baking tray. Evenly spread the dough with 1 cup of sour cream, then season with freshly ground pepper. Finally give the asparagus slices and the smoked salmon onto the tarte flamb\u00e9e and bake in the preheated oven for about 15 – 20 minutes.<\/p>\n

      Get the Tarte Flamb\u00e9e out of the oven, drizzle with a bit of parsley oil and then cut into pieces and serve. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n