How wonderful is it to grind your own freshly milled flour and use it to prepare delicious pastries? With our Salzburg grain mills this can be done very easily!

Grinding your own flour has many positive aspects: you know exactly which grain you are processing and can pay attention to organic quality and regional origin. You can also be sure that nothing other than grain ends up in the flour and that it is ground with natural stones. And you can also determine the quantity yourself at any time.

Fresh tarte flambée with asparagus ? Today we have a recipe for you. Since regionality and seasonality is very important for us, the tarte flambée is topped with asparagus. Asparagus is quite low in calories (between 12 and 20 calories per 100 g), but is rich in fibre, which can be good for digestion. Asparagus contains vitamins A, C and vitamins from the B-complex. Asparagus also contains the micronutrients iron, potassium, phosphorus, calcium and iodine. The amino acid asparagine, which is important for the urea cycle, is also interesting.

For the tarte flambée doughFrischer Flammkuchen mit Spargel

 

  • 230 g freshly ground wholemeal flour
  • 150 ml water
  • 4 tablespoons of olive oil
  • 1 pinch of salt

For the topping

  • Green asparagus (about 400 g)
  • Cream cheese (optionally also vegan cream cheese)
  • Tomatoes
  • Feta (optional)
  • salt, pepper
  • any other spices

Fresh tarte flambée with asparagus – preparation

First preheat the oven to 200°C circulating air. Wash the asparagus, remove the lower “woody” parts and bake in the oven for about 10 minutes. Meanwhile prepare the tarte flambée dough. For this, mix all ingredients and divide the dough into two parts and roll out thinly on baking trays lined with baking paper. Spread the two tarte flambée doughs with cream cheese (or a vegan alternative) and top with the asparagus. Of course, there are no limits and you can put tomatoes, feta or whatever else you like on the tarte flambée. At the end you can season it with salt, pepper and any other spices you like.

Bake the two tartes flambées at 200°C circulating air in the oven (which is already preheated) for about 15 minutes. Then take them out of the oven, cut them, serve and enjoy them fresh!

References

Münzing-Ruef, I. (2000): Kursbuch gesunde Ernährung. Die Küche als Apotheke der Natur. München: Wilhelm Heyne Verlag

Unsere Salzburger Getreidemühlen

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