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Malorylarson
Tartelette with beet and sweet potato
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Ingredients
Directions
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Bring a pot of water and salt to the boil. Cut the potato and beet in very thin slices and blanch them separately for 1 minute in the boiling water. Rinse them under cold water and let them drain well.
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Preheat the oven to 200 ° C. Pollinate the shape with flour and lined with the puff pastry.
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Place the slices of potato and beet around and slightly overlapping on the dough. Brush them generously with olive oil and sprinkle with 1 teaspoon (coarse) salt, thyme and poppy seeds. Brush the chopped egg.
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Bake the cake in the oven for about 30 minutes.
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Nutrition
545Calories
Sodium0% DV0g
Fat45% DV29g
Protein20% DV10g
Carbs20% DV59g
Fiber0% DV0g
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