Beetroot Tarte Tatin

Savory with a refreshing sweet undertone, this vegan tart features beetroot and caramelised red onion. Alongside, I prepare a fresh spelt salad with courgette, marinated edamame beans, walnuts, and mint. Enjoy!

Beetroot, red onion, courgette, cherry tomatoes, edamame beans (young soybeans), yellow beet, garlic, fresh mint, parsley, preserved lemon, star anise, walnuts, spelt, puff pastry, dark brown sugar, sugar, balsamic vinegar, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, sulfiet, noten

Microwave

Note: the base of the tarte tatin will not become crispy in the microwave. Heat uncovered on the baking paper for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons). Serve with the spelt salad (cold).

Oven — 200°C, 15-25 minMarleen's choice

Preheat the beetroot tarte tatin uncovered on the baking paper for 15-25 minutes. Serve with the spelt salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy151,95 kcal

Protein3,89 g

Fat7,95 g

of which saturated2,26 g

Carbohydrates13,95 g

Dietary fibre3,39 g

Salt0,69 g

Average weight: 540 g