Após uma boa refeição, Underberg
For 1 tarte flambée
For the dough
For the topping
For the dough, mix flour with water, oil, salt and egg yolk and knead to a smooth dough. Cover with cling film and let rest for 30 minutes at room temperature.
Preheat oven to 220 °C top/bottom heat. Roll out dough thinly on a mottled work surface. Place on a baking tray lined with baking paper. Fold the ends over and form a rim about 1 cm high.
Finely chop parsley. Mix eggs with crème fraîche, half of the grated parmesan, parsley and honey, season with salt and pepper. Clean the asparagus, remove the wooden ends. Cut asparagus in half lengthwise. Peel onions and cut into fine rings.
Spread dough with egg mixture, cover with asparagus. Cover with onions, remaining parmesan and bacon. Bake in a hot oven for about 15 minutes. Serve e.g. with remaining crème fraîche, rocket and sea salt.