Bread Flatbread with Green Asparagus, Cherry Tomatoes, and Brie
Bread flatbread topped with green asparagus, cherry tomatoes, and creamy Brie is a fresh recipe from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 cube fresh yeast (ca. 21 g)
- 300 g flour
- 1 tsp salt
- 2 tbsp olive oil
- 300 g green asparagus
- 200 g Brie
- 150 g cherry tomatoes
- Sea salt
- 3 tbsp olive oil
Instructions
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1.
Crack the yeast into 150 ml lukewarm water and dissolve it. Mix the flour with the salt, sift into a bowl, make a well in the center, pour in the yeast mixture and olive oil, then knead by hand until smooth.
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2.
The dough should be soft but not sticky; add a little more flour or water if needed. Cover and let rest in a warm place for 1 hour. Brush a large baking tray with oil and preheat the oven to 220 °C (fan‑forced).
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3.
Wash the asparagus and blanch it in boiling salted water for 5 minutes, then shock in cold water and drain well. Halve the cherry tomatoes and slice the Brie thinly. Divide the dough into two halves and roll each out slightly with a rolling pin.
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4.
Place the rolled dough on the prepared tray, brush lightly with oil, and top with asparagus, cherry tomatoes, and Brie slices. Bake in the hot oven for about 15 minutes.
