Flatbread with Asparagus, Cherry Tomatoes and Brie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 341 μg | (114 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (approximately 21 g)
- 300 grams Pastry flour
- 1 tsp salt
- 2 Tbsps olive oil
- 300 grams green Asparagus
- 200 grams Brie
- 150 grams Cherry tomatoes
- Sea salt
- 3 Tbsps olive oil
Preparation steps
Dissolve the yeast in 150 ml (approximately 1/2 cup) lukewarm water. Mix the flour with the salt in a bowl. Make a well and add the yeast mixture. Combine the flour with the yeast and olive oil into a smooth dough.
The dough should be soft but not sticky. If necessary, add more flour or water to achieve the correct consistency. Cover the bowl and allow to rest in a warm place for 1 hour. Brush a large baking sheet with oil. Preheat the oven to 220°C (approximately 425°F).
Rinse the asparagus, remove the woody ends and blanch in a pot of boiling salted water until tender-crisp, about 5 minutes. Rinse with cold water to cold down and set aside to drain. Rinse and halve the cherry tomatoes. Thinly slice the brie. Divide the dough into 2 equal portions. Use a rolling pin to roll each portion into individual flatbreads.
Place the dough on the prepared baking sheet, Brush each with a little oil and top with the asparagus, cherry tomatoes and brie. Bake until golden, about 15 minutes.
