Springtime indulgence with aromatic wild garlic cream
A crispy tarte flambée topped with tender green asparagus, creamy wild garlic cream and crunchy walnuts – a light yet flavoursome dish that brings spring to your plate. The combination of fresh ingredients and the fine nutty flavour makes this tarte flambée a special treat.
Ideal wine accompaniment: Müller-Thurgau QbA (Franconia, Germany)
The Müller-Thurgau from Franconia presents itself with a pleasant freshness and fruity flavours of green apple and citrus fruits. Its mild acidity structure harmonises perfectly with the delicate asparagus and spicy wild garlic cream. The fine fruitiness of the wine emphasises the nutty notes of the walnuts and rounds off the taste experience. An ideal accompaniment for this springtime dish.
Another 5 wine recommendations:
1st Silvaner QbA (Franconia, Germany)
The Franconian Silvaner impresses with its subtle fruitiness and a fine herbal flavour. Its elegant structure and mild acidity go perfectly with asparagus and wild garlic cream. A classic companion for spring vegetable dishes.
2. Grüner Veltliner DAC (Lower Austria, Austria)
With its lively acidity and flavours of green apple and white pepper, Grüner Veltliner complements the freshness of the asparagus. The spicy note of the wine harmonises with the wild garlic cream and brings additional complexity into play.
3rd Pinot Blanc AOC (Alsace, France)
The Pinot Blanc from Alsace shows a fine balance between fruitiness and freshness. Its restrained acidity and delicate flavours of pear and almonds make it a versatile partner for tarte flambée.
4th Sauvignon Blanc DOC (South Tyrol, Italy)
The South Tyrolean Sauvignon Blanc impresses with its intense flavours of gooseberry and green pepper. The lively acidity and fresh herbal notes perfectly complement the wild garlic cream and asparagus.
5th Chardonnay IGP (Pays d’Oc, France)
A southern French Chardonnay with moderate use of wood brings a creamy texture and flavours of ripe apples and vanilla. These characteristics harmonise with the wild garlic cream and walnuts and give the dish additional depth.
The recipe:
Asparagus tarte flambée with wild garlic cream & walnuts
Cooking utensils
- 1 Oven
- 1 Baking tray
- 1 Chopping board
- 1 Knife
- 1 Pan
Ingredients
For the dough:
- 200 g Flour
- 2 Tbsp olive oil
- 100 ml Water
- 1 Pinch of salt
For the coating:
- 150 g green asparagus
- 100 g Crème fraîche
- 1 Handful of fresh wild garlic
- 50 g Walnuts
- Salt and pepper to taste
- 1 Tbsp olive oil
Preparation
Prepare the dough:
- Knead the flour, olive oil, water and salt into a smooth dough.
- Cover the dough and leave to rest for 15 minutes.
Prepare the topping:
- Wash the green asparagus, remove the woody ends and cut into pieces.
- Finely chop the wild garlic and mix with the crème fraîche.
- Roughly chop the walnuts and toast lightly in a pan without fat.
Assemble the tarte flambée:
- Preheat the oven to 220 °C top/bottom heat.
- Roll out the dough thinly on a baking tray lined with baking paper.
- Spread the wild garlic crème fraîche mixture evenly over the pastry.
- Spread the green asparagus on top.
- Sprinkle with the roasted walnuts.
- Season with salt and pepper and drizzle with a little olive oil.
Bake tarte flambée:
- Bake the tarte flambée in the preheated oven for approx. 12-15 minutes until the pastry is crispy and the asparagus is cooked.
Dressing:
- Remove the finished tarte flambée from the oven.
- Cut into pieces and optionally garnish with a few fresh wild garlic leaves or chopped walnuts.
- Serve immediately.
Recommended side dishes:
- Small spring salad with radishes and cress
- Yogurt dip with fresh herbs
- Green leaf salad with lemon vinaigrette
