Tarte with white asparagus, goat's cheese, tomatoes and rocket
It's just autumn outside. At least in Cologne is clearly October. Autumn means making Flammkuchen! The only nice thing about this October is that there are both elderflower and asparagus. And so I was extremely hard at work today. A rather unpleasant appointment for a dentist, I've been sweetened with my old village to pay a visit and plenty of elderflower to pick. In Cologne I have hardly seen elderberry and if then I find the on the highway or in the middle of the city not really appetizing to look at. The sun was still shining this morning and I marched along the rippling Erft with my Ikea bag. As soon as I was back in the car, it was with the end of the world.
This afternoon (when I was back in the dry) I first set up elderflower syrup and jelly. If all goes well I will report in a few days. Since the rhubarb season so slowly but surely comes to an end and I have precaution already boiled plenty of syrup for juice spritzers, I had to cook today and finally finally Christina's rhubarb ketchup . He is indeed acted quite high and of course I have to make my own picture. And what can I say - just GRANDIOS! It tastes really unbelievably tasty and spicy and not bad at all (I do not like tomatoes like that ...). I have to get even more rhubarb and cook in stock. Christina is absolutely right: The hammer!
Then I cooked some more jam, this time in the form of strawberry rhubarb with a bit of lemon zest . I'm looking forward to the toast tomorrow morning.
The real highlight today was my dinner: Tarte with white asparagus, goat's cheese, tomatoes and rocket . I ate the same a week ago in a pub around the corner and was very excited. And now imitated himself, he is really ocher. I can only recommend it for imitation, as long as there is still asparagus.Wrap in foil and let rest at room temperature for about 30 minutes.
Cut off the woody ends of the asparagus, peel the sticks and cut diagonally into about 4-5 pieces depending on the thickness. Bring the water to a boil in a large saucepan, add some salt, sugar and lemon juice and cook the asparagus for about 10 minutes, then drain.
Preheat the oven to 230 ° C. Lay out a baking tray with heat-resistant baking paper.
Mix crème fraîche until smooth and salt a little. Wash and halve the tomatoes. Wash the rocket and shake it dry, possibly halving large leaves. Cut the goat's cheese into slices about 5mm thick.
Put some flour on the work surface. Divide the dough into two parts and roll out as thin as possible in sheet size. The dough flat may look a bit rustic at the same time.
Place the first piece of dough on the baking paper and spread with half of the crème fraîche. Go to the edge and distribute everything evenly. Cover with half of the asparagus pieces and the goat cheese and bake in the upper oven third for about 12 minutes until the dough throws bubbles and becomes crispy.
Remove the tarte from the oven and add half of the rocket and tomatoes. Sprinkle with sea salt and freshly ground black pepper and serve hot or lukewarm. Do the same with the second tarte. If you have two sheets, you can prepare both at the same time.