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Cervelat sausage tarte tatin
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 541
  • Fat about 38g
  • Carbohydrates about 35g
  • Protein about 14g
This is needed
This is needed for 4 people
Caramel
  • 4 tsp sugar
  • 30 g butter, diced
Topping and pastry
  • 2 onions, cut into rings approx. 2 mm wide
  • 1 tbsp rosemary, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 1 puff pastry dough, rolled into a circle (approx. 270 g)
  • 3 cervelat sausages (Coop Naturafarm), cut into slices approx. 5 mm thick
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And that's how it's done
And that's how it's done
Caramel
Line the base of a baking tray (approx. 30 cm in diameter) accurately with baking paper. Spread butter on the baking paper, sprinkle over the sugar. Caramelize for approx. 4 mins. in the centre of an oven preheated to 220 °C until the sugar turns a light brown colour. Remove the tin from the oven.
Topping and pastry
Scatter rosemary over the caramel, place the onion rings on top, season. Spread the sausage slices on top. Roll out the pastry, firmly prick with a fork and place loosely over the sausage. Make a rim between the topping and the edge of the tray. Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Remove and leave to rest for approx. 2 mins. Use a spatula to loosen the tarte edge a little, carefully turn onto a platter.