{"id":54543,"date":"2017-05-22T21:00:58","date_gmt":"2017-05-22T19:00:58","guid":{"rendered":"https:\/\/ellerepublic.de\/lachs-spargel-tarte-mit-blaetterteig\/"},"modified":"2020-05-07T15:33:53","modified_gmt":"2020-05-07T13:33:53","slug":"salmon-and-asparagus-tart","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/salmon-and-asparagus-tart\/","title":{"rendered":"Salmon and Asparagus Tart"},"content":{"rendered":"

This savory salmon and asparagus tart is a what I would call a “blitz” recipe. It’s super easy to prepare and takes all of 35 minutes to get it on the table. Puff pastry with its buttery, flaky, and delicious flavor isn’t something I eat every day but sometimes it’s nice to seek a little satisfaction from comfort foods. Tangy cr\u00e8me fra\u00eeche mixed with grated lemon zest and fresh spring dill adds richness and depth of flavor that compliment salmon and green asparagus so nicely. And it’s all tastes a little indulgent.<\/p>\n

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Okay, puff pastry is a little indulgent, so if you are wanting something a little less buttery, less likely to stir up feelings of calorie counting then I am willing to bet this recipe would be just as tasty as a Flammkuchen. You can either pick up a store-bought Flammkuchen base or make your own. It’s actually pretty easy. It can be made with or without yeast. There are infinite variations, so you could experiment, but the basic ingredients are: 200 g flour, 2 tablespoons extra-virgin olive oil, 125 ml mineral water and a pinch of sea salt. Roll it out as thin as possible and off you go. Or treat yourself and enjoy this salmon and asparagus tart just as it is — it’s all about balance right? \ud83d\ude42 PS) it takes better than it looks!<\/p>\n

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Lachs-Spargel-Tarte geht auch als Flammkuchen<\/h2>\n

Solltet Ihr Euch doch f\u00fcr Flammkuchen entscheiden, k\u00f6nnt Ihr entweder auch einen fertigen Teig im Supermarkt kaufen, oder Ihr macht ihn selber. Das geht ganz einfach entweder mit oder ohne Hefe. Die Grundzutaten daf\u00fcr sind: 200 g Mehl, 2 EL natives Oliven\u00f6l extra, 125 ml Mineralwasser und eine Prise Meersalz. Dann rollt Ihr den Teig so d\u00fcnn wie m\u00f6glich aus und belegt ihn. Oder Ihr nutzt dieses Lachs-Spargel-Tarte-Rezept an einem faulen Tag und macht es einfach so wie ich es hier beschreibe. Es gibt einfach mal so Tage, an denen die Energie fehlt. Und ich verspreche Euch, dass die Tarte super lecker schmeckt.<\/p>\n

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\"Salmon<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Salmon and Asparagus Tart<\/h2>
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