Rezept
22.04.2025
Spring tarte flambée with sunflower mince, green asparagus & pea cream
When the first rays of sunshine warm up and asparagus is in season, it's time for a dish that celebrates spring. This vegan tarte flambée combines tender sunflower mince, crunchy green asparagus, and a wonderfully green pea cream for a light, aromatic treat. Perfect for an uncomplicated dinner, a picnic, or as a fresh eye-catcher at brunch.
Zutaten
- 250 g flour
- 2 tbsp olive oil
- 125 ml lukewarm water
- 1/2 tsp salt
- 76 g sunflower mince
- 1 tbsp cooking oil
- 1 tsp smoked salt
- 1 tsp soy sauce
- 1 tsp coconut blossom syrup
- 6–8 spears of green asparagus
- 150 g peas (frozen)
- 1 garlic clove
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp cumin
- Salt & Pepper
- Fresh herbs (e.g. parsley, cress or basil)
- Some olive oil
- A splash of lemon
Zubereitung
1
Prepare the dough: Knead the flour, water, salt, and olive oil into a smooth, pliable dough.
Cover and let rest for 30 minutes.
2
Pour hot water over the peas, let them steep briefly, and then puree them finely with garlic, lemon juice, and olive oil.
Season with cumin, salt, and pepper.
3
Briefly soak the sunflower mince, squeeze out excess moisture, and then fry in oil until crispy.
Season with smoked salt, soy sauce, coconut blossom syrup, and a pinch of pepper.
4
Wash the green asparagus, remove the woody ends and cut into bite-sized pieces.
5
Roll out the dough thinly on baking paper.
Spread with pea cream and evenly distribute the sunflower mince and asparagus on top. Bake in a preheated oven at 220°C (top/bottom heat) for approximately 12–15 minutes, until the edges are crispy.
6
Roughly chop fresh herbs, marinate with a little olive oil and lemon juice and sprinkle over the tarte flambée just before serving.
7
💡 Tip: For an even more spring feeling, top with a few radish slices or edible flowers.
Also perfect for guests – this tarte flambée is super easy to prepare!