Frangipane with Brussels Sprouts

This surprising frangipane (savoury tart) is packed with roasted Brussels sprouts. I lightly toast the almond flour before adding it to the tart. On top of the frangipane, I grate some good Parmesan cheese. You'll receive a fresh 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 [nuts], Parmesan cheese [milk], fresh free-range egg, butter [lactose, milk], speltwheat, wheat flour, puff pastry [gluten], maple syrup, sugar, extra virgin olive oil, white wine vinegar [sulphites], 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) or 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 cover with an oven-safe plate or aluminium foil. Heat for 15-20 minutes (1 person) or 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven; transfer to an oven dish.

Energy157,18 kcal

Fat10,79 g

of which saturated5,15 g

Carbohydrates8,27 g

Dietary fibre2,74 g

Protein5,53 g

Salt0,71 g

Average weight: 540 g