Asparagus Flammkuchen

Ingredients

• 400 g spelt flour
• 1 packet dry yeast (ca. 7 g)
• 1 tsp salt
• 1 tsp sugar
• 250 g green asparagus
• 1 bulb fennel
• 2 Spring Onions
• Salt
• 150 g goat fresh cheese
• 200 g crème fraîche
• 1 egg yolk
• pepper (ground)
• 150 g ham (very thin slices)
• a handful basil (5 g)
• olive oil

Instructions

1. 1.

   Mix spelt flour with yeast, salt and sugar. Knead with about 225 ml lukewarm water into a dough that pulls away from the bowl. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Wash the asparagus, trim woody ends and halve lengthwise. Clean and slice or shave the fennel thinly. Blanch vegetables for about 2 minutes in a pot of boiling salted water. Drain, shock in cold water and dry well. Trim spring onions, wash and halve lengthwise then cut crosswise.

3. 3.

   Preheat oven with two inserted baking trays to 250 °C (220 °C fan; gas: highest setting 4 or 5). Roll the dough on a lightly floured surface into four thin rounds. Place them on parchment paper sized to the tray.

4. 4.

   Whisk goat cheese, crème fraîche and egg yolk together, season with salt and pepper. Spread onto the dough rounds and top with vegetables. Remove the tray from the oven, carefully lift the parchment with the flammkuchen onto the tray and bake in the preheated oven for 10–15 minutes until golden brown.

5. 5.

   Wash basil, shake dry and pluck leaves. Before serving top the asparagus flammkuchen with ham, garnish with basil leaves and drizzle with olive oil to taste.