Asparagus‑Fig Flatbread

Ingredients

• 400 g flour (plus extra for working)
• 1 packet dry yeast (≈7 g)
• 1 tsp salt
• 1 tsp sugar
• 2 Spring Onions
• 250 g white asparagus
• 250 g green asparagus
• Salt
• 4 figs (including 1 small red fig)
• 200 g low‑fat quark
• 200 g crème fraîche
• 1 egg yolk
• pepper (ground)
• 120 g goat cheese (40% fat in total)

Instructions

1. 1.

   Mix the flour with yeast, salt and sugar; knead with about 225 ml lukewarm water into a medium‑firm dough until it releases from the bowl. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Wash, trim and slice the spring onions into thin rings. Wash, peel, cut off woody ends of the white asparagus, halve lengthwise and cut into ~6 cm pieces. Wash green asparagus, cut off woody ends, halve and cut into pieces. Blanch white asparagus in boiling salted water for 3 minutes; green for about 2 minutes. Drain, shock with cold water and let drain. Wash figs and slice thinly. Peel the red onion and dice very finely.

3. 3.

   Preheat the oven with two inserted baking trays to 240 °C (400 °F) fan‑heated.

4. 4.

   Roll the dough on a lightly floured surface into 4 thin flatbreads; place them on parchment paper cut to tray size.

5. 5.

   Whisk quark, crème fraîche and egg yolk together; season with salt and pepper. Spread onto the flatbreads leaving a small border. Distribute asparagus, figs and both onion varieties over the dough and crumble goat cheese on top. Remove the baking tray from the oven, carefully lift the parchment with the flatbreads and bake in the preheated oven for 10–15 minutes until golden brown.