Vegan Tarte Flambée with Asparagus and Strawberries

Strawberries and asparagus - The two spring classics combined on an incredibly aromatic tarte flambée!

May is not only a great month because the weather is finally starting to get warmer and summer is approaching in a leap. It especially marks the beginning of the asparagus and strawberry season! The two things are absolutely delicious on their own, so what could be more natural than to combine the two? On this tarte flambée, sweet strawberries and aromatic green asparagus are nestled on a tangy cream of soy yogurt and vegan feta. The base is a paper-thin, crispy crust. This combination of sweet and salty tickles even the most skeptical taste buds straight to flavor heaven.

For one large or 2 small tarte flambée you need:

For the dough:

• 250g light spelt flour

• 1 tablespoon olive oil

• 100 - 150ml water

• 1/2 tsp salt

For the cream:

• 100g vegan feta

• 150g soy yogurt, unsweetened

• 1 tsp agave syrup

• salt, pepper

Other:

• 1 bunch asparagus, green

• 400g strawberries

• salt, pepper

Preparation:

1. Knead flour, water, oil and salt into a smooth dough and let it rest covered at room temperature for about 30 minutes.

2. Cut off the woody ends of the asparagus and roughly peel it.

3. Heat the oil in a pan and fry the asparagus for about 5 minutes. Season with salt and pepper.

4. Wash the strawberries, remove the stalk and then cut them lengthwise into slices.

5. For the cream, mix the vegan feta and the soy yogurt with the agave syrup. Season with salt and pepper.

6. Roll out the dough thinly on a floured work surface.

7. First spread the cream on it.

8. Then place the asparagus decoratively on top and finally add the strawberries.

9. Bake at 220°C top and bottom heat for 15 - 20 minutes on one of the upper rails.

Enjoy!