Spring Asparagus Flammkuchen with Wild Garlic Pesto
This flammkuchen is a true homage to spring! Tender green asparagus meets aromatic wild garlic pesto and creamy goat cheese. It's a light yet incredibly flavorful dish, perfect for those first warm days.
Preparation
30 min.
Cook / Bake
30 min.
Servings
4
Calories
620 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 200 gall-purpose flour
- 100 mlwater
- 2 tbspolive oil
- 1 pinchsalt(to taste)
For the Wild Garlic Pesto
- 150 gwild garlic
- 50 gParmesan cheese(freshly grated (or Pecorino Romano if preferred))Milch
- 50 gpine nuts(lightly toasted)
For the Wild Garlic Pesto
- 100 mlolive oil
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(freshly ground, to taste)
- 500 ggreen asparagus
- 150 gcrème fraîcheMilch
- 100 ggoat cheese(crumbly or sliced)
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(freshly ground, to taste)
Instructions
First, prepare the dough for the flammkuchen. In a large bowl, combine the flour, water, 2 tablespoons of olive oil, and a pinch of salt. Knead until you have a smooth, elastic dough. Cover the bowl and let the dough rest for about 30 minutes at room temperature.
While the dough rests, prepare the wild garlic pesto. Wash the wild garlic thoroughly and pat dry. In a food processor, combine the wild garlic, grated Parmesan, toasted pine nuts, and 100 ml of olive oil. Blend until smooth. Season with salt and freshly ground black pepper to taste. Set aside.
Preheat your oven to 450°F (230°C). Prepare the green asparagus by washing it and snapping off the woody ends. You can either slice the asparagus into thin, diagonal pieces or leave them whole if they are very thin.
Divide the rested dough into two equal portions. On a lightly floured surface, roll out each portion into a very thin rectangle or oval, about 1/8 inch thick. The thinner the better for a classic flammkuchen crust.
Spread half of the crème fraîche evenly over each dough base, leaving a small border around the edges. Then, spread a generous amount of the wild garlic pesto over the crème fraîche.
Arrange the asparagus pieces on top of the pesto layer. Crumble or place slices of goat cheese over the asparagus. Season lightly with salt and pepper.
Carefully transfer the flammkuchen to a baking sheet lined with parchment paper. Bake in the preheated oven for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is lightly melted and bubbly. Repeat with the second flammkuchen.
Remove from the oven, let cool for a minute or two, then slice and serve immediately. Enjoy your fresh and flavorful spring flammkuchen!
💡 Tipp
Nutrition per serving
Calories
620 kcal
Protein
22 g
Carbohydrates
50 g
Fat
38 g
Fiber
7 g
Recipe on TomTaste: https://tomtaste.com/recipe/spring-asparagus-flammkuchen-with-wild-garlic-pesto
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