Asparagus Tarte Flambee with Cheddar

1. Prepare the Dough

Crumble the yeast and dissolve in 50ml lukewarm water. Knead the flour, yeast mixture, buttermilk, salt and butter in a food processor with a dough hook for at least 3 minutes until the dough is smooth and supple. Knead the dough well on the work surface and shape into a ball. Place in a bowl, cover with a damp cloth and leave in a warm place for 2 hours.

2. Process the Asparagus

Bring water to a boil in a medium-sized saucepan with some salt. Peel the lower end of the asparagus and cut off the ends. Pre-cook the asparagus in boiling salted water for 2 minutes, remove and rinse in cold water. Drain well, then cut in half lengthways.

3. Mix the Ingredients for the Topping

Peel the onions, quarter and cut into fine strips. Cut the bacon into fine strips. Mix the creme fraiche with the sour cream and add salt and pepper to taste.

4. Knead and Divide the Dough

Cut the baking paper and cling film into 4 pieces the size of a baking tray. Knead the dough vigorously, shape into a tool and divide into 4 equal pieces. Place 1 piece of dough at a time on 1 sheet of baking paper.

5. Roll Out the Dough

Then place the parchment paper on a piece of carpet stopper to keep from slipping. Roll out the pieces of dough thinly until they contract, then they are nice and elastic. Cover the dough with cling film to keep from drying out. Repeat with all the dough pieces until the dough is 2mm thick.

6. Spread the Dough

Preheat the oven with the tray on the bottom shelf to 250 degrees for 20 minutes. Brush each piece of dough with 1/4 of the creme fraiche mixture, sprinkle with 1/4 of the bacon strips and onion rings. Now top with 1/4 of the asparagus and sprinkle 1/4 of the cheddar over the top.

7. Bake and Serve

Place on the hot tray with the baking paper and bake in the preheated oven for 7 to 8 minutes. Serve sprinkled with pepper.