Spring is finally here and with it the asparagus season! Enjoy our colourful tarte flambée with salty feta, fresh Dill and earthy-sweet Bull's Blood.
For the dough:
For the topping:
Preheat oven to 200°C (top and bottom heat).
Put flour in a bowl and mix with olive oil, salt and water. Then knead the dough and set aside.
Peel and halve the red onion. Cut it into half rings.
Halve the lime and squeeze out the juice. Mix lime juice with sugar and a little bit of salt. Add onions, briefly mix everything with your hands and set aside.
Harvest Dill and chop coarsely. Halve the lemon and squeeze out the juice.
Place cream cheese, peeled garlic, Dill and lemon juice in a blender and blend until creamy. Season with salt and pepper.
Sprinkle work surface with a little bit of flour and roll out dough thinly. Then place the rolled-out dough on a baking tray lined with baking paper, spread with cream cheese and bake for approx. 20 minutes.
In the meantime, wash the asparagus, break off the lower third and cut the stalks diagonally into pieces about 2-3 cm long.
Heat remaining oil in a grill pan and fry asparagus over high heat for 3-4 minutes, turning occasionally. In the meantime, roast pine nuts in a pan without oil until golden brown.
Wash radishes and cut into thin slices. Harvest Bull's Blood.
Remove tarte flambée from the oven, top with Bulls Blood, radishes, asparagus, crumbled feta, marinated onions and pine nuts and enjoy.
Recipe provided by the cooking app KptnCook.