Family Best Time >> Food

Recipe:tarte tatin with shallots, chestnuts and beetroot

Recipe:tarte tatin with shallots, chestnuts and beetroot

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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