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- Chioggia beetroot tarte tatin
Chioggia beetroot tarte tatin
Nutrition facts per serving:
- Energy in kcal about 438
- Fat about 32g
- Carbohydrates about 31g
- Protein about 4g
This is needed
This is needed
for 4 people
To caramelize
- 80 g sugar
- 10 g butter, cut into pieces
- 2 tbsp apple vinegar
- 500 g raw beetroots (e.g. ProSpecieRara Chioggia), cut into approx. 4 mm slices
Tarte tatin
- 100 g cream cheese with pepper
- 0.5 tsp fennel seeds, crushed
- 1 puff pastry dough, rolled into a circle (approx. 270 g)
To complete
- 0.25 tsp pepper
- 0.5 tsp sea salt
- 150 g raw beetroots (e.g. ProSpecieRara Chioggia), thinly sliced
- 0.5 tbsp olive oil
- 30 g Micro greens (e.g. mild)
- salt and pepper to taste
Tools
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- One tart tin (approx. 26 cm in diameter), lined with baking paper
And that's how it's done
And that's how it's done
To caramelize
Spread the sugar in the prepared tin. Caramelize for approx. 6 mins. in the centre of an oven preheated to 220 °C until the sugar turns light brown, remove. Spread the butter over the caramel, place the beetroot (slightly overlapping) on top.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
Tarte tatin
Roll out the dough, prick firmly with a fork, cover with the cream cheese, leaving a border of approx. 2 cm. Sprinkle with the fennel seeds, place the dough loosely over the beetroot (cream cheese side facing down). Make a rim between the beetroot and the edge of the tin.
To complete
Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a plate, remove the baking paper, season. Mix the beetroot, micro greens and oil, season, arrange on top of the tart.
