Frangipane with Brussels Sprouts

This surprising frangipane (savoury tart) is packed with roasted Brussels sprouts. I lightly toast the almond flour before incorporating it into the tart. On top of the frangipane, I grate some good Parmesan cheese. You'll also receive a refreshing salad on the side. The dish may differ from the photo.

Brussels sprouts, courgette, yellow beetroot, cherry tomatoes, broad beans, garlic, fresh mint, confit lemon, almond flour, Parmesan cheese, fresh free-range egg, spelt, puff pastry, wheat flour, maple syrup, sugar, extra virgin olive oil, butter, white wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, noten, sulfiet.

Microwave

Remove the frangipane from the dish and heat loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

Remove the frangipane with the baking paper from the dish and heat covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy157,18 kcal

Protein5,53 g

Fat10,81 g

of which saturated5,15 g

Carbohydrates8,27 g

Dietary fibre2,74 g

Salt0,71 g

Average weight: 540 g