Baking a savory cake is always super festive. With this variant, the Christmas dinner is guaranteed to be a success! The vegetable tarte tatin with shallots, chestnuts and beetroot looks great on the dinner table and also tastes delicious.
More plant-based recipe and product inspiration? Look at Zokanhetook.nu. Merry Christmas!
Ingredients
For 6-8 people
- 100 grams of cooked chestnuts
- 200 grams (small) boiled beets, halved
- 300 grams shallots, halved
- 4 tablespoons coconut blossom sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon tap water
- 1 roll of fresh puff pastry (vegetable) of 270 grams
- 3 sprigs of fresh thyme
- olive oil
- salt and pepper
Preparation method
- Preheat the oven to 200 ˚C. Roast the halved shallots in the oven with some olive oil, salt and pepper for 15 minutes. Stir, add the chestnuts and beetroot and roast for a further 5 minutes.
- In the meantime, heat the coconut blossom sugar with the balsamic vinegar and the water in a saucepan over low heat. Stir occasionally (but not too often) until caramel is formed. Pour the caramel into a closed pie or quiche tin.
- Put the chestnuts, shallots and beets into the cake tin. Remove the leaves from two sprigs of thyme and sprinkle them over the vegetable mixture.
- Roll out the puff pastry over the vegetable mixture. Make sure that the puff pastry covers the entire shape. Tuck it in at the edges. Make a cross in the center for the hot air and bake the tarte tatin for about 30 minutes or until it is golden brown.
- Let it cool for 15 minutes. Invert the tarte tatin onto a large plate, sprinkle with the third sprig of thyme and serve with some extra salt and pepper.
Recipe and image: Zokanhetook.nu
