200°C · 15-30 minAllergens
Gluten
Lactose
Noten
Sulfiet
MosterdSweet Potato Tarte Tatin
Tarte tatin means baked upside down in the oven, resulting in a beautifully crispy base (which was the top!). 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 dressing. 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 and goat milk, spelt, puff pastry, Dijon mustard, coarse mustard, honey, red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, noten, sulfiet.
Microwave
Note: the base of the tarte tatin will not be 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 baking paper for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
