Tarte Tatin with Beetroot

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

beetroot, red onion, courgette, cherry tomatoes, edamame beans (young soy beans), yellow beet, garlic, fresh mint, parsley, confit lemon, star anise, walnuts, speltwheat, puff pastry [gluten], dark brown sugar, sugar, balsamic vinegar [sulphites], white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, noten, soja, sulfiet.

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 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

Fat7,95 g

of which saturated2,26 g

Carbohydrates13,95 g

Dietary fibre3,39 g

Protein3,89 g

Salt0,69 g

Average weight: 540 g