People are always wondering how I can be so energized in the mornings. My morning routine on weekdays is pretty simple. Waking up early, eating a large breakfast, getting ready and driving to university by bike. On first sight there is nothing special in it. But riding my bike is definitely that special ingredient that makes me wake up immediately and prepares me for a good start into my day. It’s that fresh air I’m breathing, the light activity and the concentration on traffic that stops my brain from sleeping-mode.
On my way to university I have to pass a huge park. Every year around April a big field of wild growing ramsons (wild garlic) is becoming visible and starts growing. Once the leaves are big enough to be picked I get exited as a little kid. I just love the garlicky and aromatic flavor to put on everything. It is perfect as a spread or in a sauce for pasta.
This month we often had a vegan flammkuchen with green asparagus and ramsons pesto. Flammkuchen (flame cake or tarte flambée) is a typically south German speciality. In the Alsatian way (place of origin) it is usually topped with crème fraîche, thinly sliced onions and diced ham. Our version is made with a yogurt sauce and topped with shallots and asparagus. The flammkuchen has a slightly sweetness while it is fresh and light at the same time. The best thing about this combination is that asparagus and ramsons are both in season these months. So do not hesitate and make your own flammkuchen.
I also made an instructions video for you to see how I make my flammkuchen.
Flammkuchen with Green Asparagus & Ramsons Pesto
makes 1 flammkuchen (2 persons)
300g light spelt flour
200ml warm water
1 tsp of salt
20g fresh yeast
300g green asparagus
1 shallot, diced
100g soy yogurt
1/2 tsp salt
1/2 tsp sweet paprika powder
two large hands of ramsons (wild garlic)
1 tbsp olive oil
1 tbsp agave syrup (maple syrup)
2 tbsp lime juice
1/2 tbsp mustard
4 tbsp almonds, grounded
For the dough: Give the flour and salt into a large bowl and form a hollow. Crumble in the yeast and pur the warm water over. By stirring let the yeast dissolve. Cover with a towel and set aside for 10 minutes to activate the yeast. Then keep on kneading for about 10 minutes to get a smooth dough. Cover with a towel and let the dough rise at a warm place for another 30 minutes.
Meanwhile prepare the asparagus. Simply peel the ends of the stalks and pour over some boiling water to blanch the asparagus for 5 minutes.
For the yogurt sauce mix together soy yogurt, salt, sweet paprika powder and pepper.
To make the ramsons pesto wash the ramsons carefully. By pouring over boiling water blanch the ramsons for 1 minute. Then blend together ramsons, olive oil, agave syrup, lime juice, mustard, grounded almonds and pepper.
Preheat the oven to 220°C (428°F) top/bottom heat.
Roll out the dough to a thin rectangle. Cover with yogurt sauce. Spread the diced shallot all over and arrange the asparagus. Bake for 10 minutes then switch the oven to fan and bake for another 3-5 minutes. Before serving spread pesto over.