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🍽️ Vegan Beetroot Tarte Tatin

482 kcal · 30 min · 4 servings

Ingredients

• beetroot, fresh 400 g
• shallots 4 pcs.
• rosemary, fresh 5 g
• margarine, vegan 1 tbsp
• salt pinch
• pepper, mixed pinch
• brown sugar 1 tbsp
• puff pastry 1 sheet
• salad mix 25 g
• vegan shepherd's delight 150 g
• oil 1 tsp

Instructions

1. 1. Wash the beetroot thoroughly and peel it.
2. 2. Cut the peeled beetroot into thin wedges.
3. 3. Halve the shallots and remove the skin.
4. 4. Wash the rosemary if necessary and shake it dry.
5. 5. Pluck the rosemary needles from the stems and chop them finely.
6. 6. Melt margarine in a 24-centimeter pan over medium heat.
7. 7. Fry the beetroot wedges, shallots, and rosemary for about 10 minutes until golden brown.
8. 8. Season the mixture with salt and pepper and stir occasionally.
9. 9. Remove the pan from the heat and transfer the vegetable mixture to a plate.
10. 10. Clean the pan thoroughly.
11. 11. Sprinkle sugar evenly into the clean pan.
12. 12. Caramelize the sugar briefly, but ensure it does not burn.
13. 13. Remove the pan from the heat.
14. 14. Distribute the prepared vegetable mixture evenly over the caramelized bottom.
15. 15. Preheat the oven to 220 degrees Celsius with top and bottom heat.
16. 16. Roll out the puff pastry over the vegetables.
17. 17. Fold the overhanging pastry into the edge of the pan.
18. 18. Bake the tart for about 20 minutes until golden brown in the oven.
19. 19. Wash the salad in the meantime.
20. 20. Spin the salad dry.
21. 21. Pat the Genießerblock dry with a cloth.
22. 22. Divide the Genießerblock into pieces as desired.
23. 23. Remove the finished tart from the oven.
24. 24. Let the tart cool for about 10 minutes.
25. 25. Invert the tart onto a serving plate.
26. 26. Marinate the salad in a bowl with oil, salt, and pepper.
27. 27. Distribute the Genießerblock on the tart.
28. 28. Garnish the tart with the marinated salad and serve.

Nutrition per serving

• kcal: 482
• Protein: 13 g · Fett/Fat: 25 g · Carbs: 49 g