Filter
Reset
Sort ByRelevance
KARALYNNN
Tarte tatin of ginger and beet with goat's cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 170ºC and grease the quiche mold.
-
Melt the sugar with the butter, vinegar and ginger and let caramelise until the mixture is golden brown. Add the beet slices and allow to stand for about 5 minutes at a low setting.
-
Carefully place the beet slices with the ginger caramel into the tart mold. Divide the slices of puff pastry over them and fold them into the mold. Bake the cake in the oven in about 25 minutes until golden brown.
-
Turn the cake over on a plate. Divide the goat cheese over it, sprinkle with some rocket and serve immediately.
Blogs that might be interesting
-
85 minLunchParmesan cheese, flour, slip tongues, salt and freshly ground pepper, Italian olive oil, chicory, ham, young cheese, fish bouillon tablet, nutmeg, basil, chives, creme fraiche, Spinach, butter,sliptong with gravy of chicory, ham and cheese -
20 minLunchegg, milk, water, Parmesan cheese, fresh fresh mint, green asparagus, olive oil, Dutch shrimp,asparagus omelette with dutch shrimps and mint -
20 minLunchthyme leaves, fresh oregano, cocktail straw, red pointed pepper, onion, olive oil, water,tomato-paprika soup -
20 minLunchRed onion, traditional olive oil, sugar, Red wine vinegar, salted pecans, Beemster paste old 30 cheese, Frisian rye bread, cup of cress,rye bread with old 30 cheese, caramelized onions and cress
Nutrition
480Calories
Fat40% DV26g
Protein24% DV12g
Carbs15% DV46g
Loved it