200°C · 15-25 minAllergens
Gluten
Lactose
Selderij
Sulfiet
SojaAubergine Tarte Tatin
This is one of the favourite vegetarian dishes of our kitchen team! This beautiful tart made with aubergine and pine nuts is baked upside down in the oven, so the base (which was the top!) is crispy, just as it should be for a tarte tatin! The aubergine is wonderfully soft and pairs well with the caramelised red onion, feta, and oven-roasted cherry tomatoes. Serve with a fresh salad of quinoa, edamame beans, and pumpkin seeds.
Aubergine Tarte Tatin
Aubergine, red onion, celeriac, pumpkin, cherry tomatoes, edamame beans (young soybeans), green beans, mixed salad leaves, cucumber, carrot, spinach, fresh basil, parsley, sage, confit lemon, pine nuts, pumpkin seeds, raisins, feta made from pasteurised sheep's and goat's milk, white quinoa, puff pastry, dark brown sugar, pepper and salt, sunflower oil.
Allergens: gluten, lactose, selderij, soja, sulfiet.
Microwave
Note: the base of the tarte tatin will not become crispy in the microwave. Remove the tarte tatin with the baking paper from the dish, heat uncovered on the baking paper for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 15-25 minMarleen's choice
Remove the tarte tatin with the baking paper from the dish and heat uncovered on the baking paper for 15-25 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.