1 roll of shortcrust pastry
150 g cream cheese
4 green asparagus
100 g prinsessenboontjes, halved
200 g ham, in strips
2 spring onions, in rings
2 tbsp pine nuts, toasted
1/2 zucchini, sliced thin
3 tablespoons Parmigiano Reggiano, grated
handful of arugula
salt and pepper
1. Cut the hard bottom end of the asparagus away and cut into pieces of 3 cm. Blanch the beans in lightly salted water.
2. Preheat the oven to 220°C. Mix half of the grated Parmigiano Reggiano under the cream cheese. Season with pepper. Roll the shortcrust pastry out and spread the cream cheese on. Divide the vegetables and the ham over and sprinkle with the remaining cheese. Drop some olive oil over. Put 15 minutes in the oven.
3. Work the flammkuchen with the spring onions, the pine nuts and the arugula.
Prefer minitaartjes for on the go? Try our recipe!
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