Tarte Flambée with Asparagus, Peas and Arctic Charr

For the dough, knead flour, egg yolks, salt, water and 4 tablespoons olive oil. Form into a ball, brush with the remaining olive oil, wrap in plastic wrap and let rest for about 30 minutes.

Preheat the oven to 225 °C. Line a baking tray with baking paper. Roll out the tarte flambée dough thinly.

Finely mash chervil and dill with 2 tablespoons olive oil. Mix well with sour cream, crème fraîche and pumpkin seed oil and season with salt and pepper. Spread on the dough and bake in the oven for about 10-12 minutes.

Cut asparagus into bite-sized pieces and sauté in a pan with a little olive oil. Season with salt and pepper.

Top tarte flambée with asparagus and peas, drizzle with olive oil and bake for another 3-4 minutes.

Spread Arctic char on top and sprinkle with dill tips and sea salt flakes.

Preparation Tip:

Of course, the ingredients can also be varied. For example, smoked salmon or smoked trout also fits perfectly.

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