Flammkuchen with Asparagus

Name: Flammkuchen with Asparagus
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 Flammkuchen base; 125 grams Crème Fraîche; 200 grams Sour Cream; 120 grams Sun-Dried Tomatoes in Olive Oil; 80 grams Green Asparagus; 80 grams White Asparagus; 1 Red Onion; Nettle salt; Mixed peppercorn; 2 Parsley; Lovage; Rosemary; Thyme; Chive; 1 Sorrel; Oregano; Fennel green; Dandelion Green; Mint; Sage; Hyssop; Pine Nut

35 min·96 ViewsTranslated

Flora Petrova

352 Recipes

Crispy Flammkuchen with fresh green and white asparagus, aromatic red onion, sun-dried tomatoes, and a creamy sour cream-crème fraîche base, refined with a colorful mix of spring herbs and pine nuts. A seasonal highlight, quick to prepare and perfect for spring or as a light summer dish.

Allergens

Vegetarian

Pescatarian

Halal

Lactose-Free

1,661kcal

6 Portions · 837 g

Protein

40 g

Carbohydrates

163 g

Fat

88 g

Fiber

26 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Flammkuchen base1
Crème Fraîche125 grams
Sour Cream200 grams
Sun-Dried Tomatoes in Olive Oil120 grams
Green Asparagus80 grams
White Asparagus80 grams
Red Onion1
Nettle salt
Mixed peppercorn
Parsley2
Lovage
Rosemary
Thyme
Chive
Sorrel1
Oregano
Fennel green
Dandelion Green
Mint
Sage
Hyssop
Pine Nut

Preparation:

1
Preheat the oven to 220°C top/bottom heat (or according to the Flammkuchen base package instructions). Prepare a baking sheet.
2
Wash the green asparagus and remove the woody ends. Depending on thickness, you might peel the bottom third.
3
Wash the white asparagus, peel completely, and remove the woody ends.
4
Cut both types of asparagus diagonally into bite-sized pieces or thin strips.
5
Peel the red onion and cut it into fine rings or strips.
6
Roughly chop the drained, sun-dried tomatoes.
7
Wash the mixed herbs, shake dry, and finely chop.

Mix the cream:

8
Stir crème fraîche and sour cream until smooth in a bowl. Stir in the chopped herbs (except for a small amount for garnish) and nettle salt (or salt and pepper). Taste and adjust seasoning.

Top the Flammkuchen:

9
Place the Flammkuchen bases on the baking sheet (possibly with baking paper).
10
Spread the herb cream evenly over the bases, leaving a small border free.
11
Distribute the asparagus pieces, onion rings, and chopped sun-dried tomatoes on top.
12
Sprinkle the pine nuts over it.

Baking:

13
Bake the Flammkuchen in the preheated oven on the middle rack for approx. 10-15 minutes, until the base is crispy and the edges are golden brown. The exact baking time depends on the oven and the Flammkuchen bases.
15 min