Sweet Potato Tarte Tatin

Tarte tatin means upside-down baked in the oven, resulting in a beautifully crispy base (which was the top first!). The sweet potato, roasted with fresh thyme, pairs wonderfully with the caramelised onion and feta cheese. I serve it with a hearty salad of crunchy haricots verts, cherry tomatoes, roasted hazelnuts, and spelt, dressed with a refreshing hazelnut vinaigrette. Enjoy your meal!

white onion, pumpkin, cherry tomato, peas, haricots verts, spinach, garlic, sweet potato, fresh chives, thyme, clove, nutmeg, hazelnuts, feta made from pasteurised sheep's and goat's milk [lactose], butter [lactose, milk], spelt wheat, puff pastry [gluten], dijon mustard [sulphites], coarse mustard [sulphites], honey, red wine vinegar [sulphites], pepper and salt, sunflower oil.

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

Microwave

Note: the base of the tarte tatin will not become crispy in the microwave. Heat on baking paper for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Serve with the salad (cold).

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

Preheat the tarte tatin on the baking paper 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.

Energy201,88 kcal

Fat9,33 g

of which saturated3,36 g

Carbohydrates22,44 g

Dietary fibre3,58 g

Protein5,04 g

Salt0,64 g

Average weight: 540 g