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🍽️ Flatbread with Asparagus and Wild Garlic

786 kcal · 30 min · 4 servings

Ingredients

• 500 g spelt whole wheat flour
• 0.5 cube yeast
• salt
• 4 tbsp olive oil
• 1 bunch wild garlic (50 g)
• 250 g sour cream (20 % fat)
• 150 g cream cheese (30 % fat)
• 2 tbsp milk (3.5 % fat)
• pepper
• 500 g green asparagus
• 3 tbsp pine nuts

Instructions

1. 1. Put the flour into a bowl.
2. 2. Make a well in the center of the flour.
3. 3. Crumble the yeast into the well.
4. 4. Cover the yeast with 3 tablespoons of lukewarm water.
5. 5. Let the mixture rise for 5 minutes covered.
6. 6. Add ½ teaspoon of salt, 3 tablespoons of oil, and 220 milliliters of water to the pre-dough.
7. 7. Knead the ingredients for 10 minutes.
8. 8. Work everything into a smooth dough.
9. 9. Let the dough rise in a warm place for 1 hour.
10. 10. Wash the wild garlic in the meantime.
11. 11. Shake the wild garlic dry.
12. 12. Chop the wild garlic roughly.
13. 13. Set aside a small handful of wild garlic.
14. 14. Mix together the sour cream, cream cheese, and milk.
15. 15. Add the remaining wild garlic to the cream.
16. 16. Blend the cream until smooth.
17. 17. Season the cream with salt and pepper.
18. 18. Wash the asparagus.
19. 19. Cut off the woody ends of the asparagus.
20. 20. Peel the lower thirds of the asparagus.
21. 21. Divide the dough into 4 portions.
22. 22. Roll each portion into an oblong flatbread.
23. 23. Place 2 flatbreads on a baking sheet lined with baking paper.
24. 24. Spread the wild garlic cream over the flatbreads.
25. 25. Leave a border of about 1 cm width free.
26. 26. Top the flatbreads with the asparagus.
27. 27. Sprinkle the flatbreads with pine nuts.
28. 28. Drizzle the flatbreads with the remaining oil.
29. 29. Preheat the oven to 225 °C (fan: 200 °C; gas: setting 3–4).
30. 30. Bake the flatbreads for 15–20 minutes in the preheated oven.
31. 31. Remove the flatbreads from the oven.
32. 32. Arrange the flatbreads on a board.
33. 33. Sprinkle the flatbreads with the reserved wild garlic.

Nutrition per serving

• kcal: 786
• Protein: 28 g · Fett/Fat: 35 g · Carbs: 87 g