Flammkuchen with Asparagus

Preparation

• 1

  Sift the flour and add 120 ml of water, the olive oil and the salt.

• 2

  Knead until it becomes crumbly. Add the rest of the water and knead until the dough no longer sticks to your fingers.

• 3

  Add the flour and salt to the bowl and let the dough hook mix these dry ingredients on the lowest setting.

• 4

  Slowly add the olive oil. Then add the water little by little until the dough no longer sticks to the bowl.

• 5

  Preheat your oven to 220 °C.

• 6

  Chop the onion into small pieces

• 7

  Fry your bacon until golden (or darker if you prefer).

• 8

  Put the onion and fried bacon in a bowl, add pepper and mix

• 9

  Peel the asparagus (and chop off the woody bits at the bottom of the spears if necessary)

• 10

  Boil them in water with a dash of salt. Drain and dry, then chop into pieces.

• 11

  Flour your work surface. Roll out the dough until it is nice and thin and place it on a baking sheet lined with paper.

• 12

  Cover the top with the crème fraîche (leave the edge uncovered) and add the onion and bacon mixture. Then sprinkle the grated Henri Willig Cheese on top.

• 13

  Place the baking tray in the oven and bake the Flammkuchen for 10 minutes until crispy and the cheese is melted. Then add the asparagus and bake for another 4 minutes.

• 14

  Once out of the oven, sprinkle with the chives, slice and serve immediately.