Description
I stumbled on some cooking TV show where a group of chefs cooked at weddings exclusively vegetarian dishes. And just said that once they surprised everyone stunning beet tart-tateno. This information has stuck in my head. And, thanks to the Internet, I found the recipe! And I did it! What can I say? Thanks to television, thanks to Internet, thanks to the author of the recipe! By the way, is Hugh Fearnly Whittingstall. For lovers of beets is a godsend! Tarte is amazing! I highly recommend to try!
Ingredients
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Beets
400 g
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Puff pastry
250 g
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Olive oil
5 Tbsp
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Butter
1 tsp
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Balsamic
3 Tbsp
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Sugar
3 tsp
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Mustard
1 Tbsp
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Salt
0.25 tsp
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Allspice
-
Parsley
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Green onions
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Feta
100 g
Cooking
In the form of high-temperature melt the butter, add the olive oil, balsamic vinegar, sugar, salt, pepper. Lay slices of thinly sliced beets, stir. This is useful in the same form, which will be baked tart.
Bake beets in the oven for about an hour until caramelized.
A square of puff pastry roll it out. Cover dough baked beets. Bake in the oven at 180 degrees for 20-25 minutes.
Prepare the sauce vinaigrette, which combine the olive oil, balsamic vinegar, sweet mustard, sugar, and finely cut parsley. Pour the vinaigrette tart.
A good addition to Tartu will be finely cut feta. It contrasts and complements the sweet and sour taste of the filling.
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