Tarte tatin van gekarameliseerde sjalot
Met salade van spinazie, marcaire en geroosterde rode druiven
Tarte tatin is naar het schijnt per ongeluk ontstaan toen de Franse zusjes Tatin de vergeten bodem van hun appeltaartje er als noodoplossing bovenop legden. Het resultaat was verrukkelijk en zette de appeltaartwereld op zijn kop. Vandaag maak je een hartige variant met sjalotten. De salade met geroosterde druiven en marcaire, een mild kaasje uit de Vogezen, vult het taartje perfect aan.
Allergens:
Gluten
•Noten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
8 unit
Sjalot
100 g
Rode pitloze druiven
6 bunch
Verse tijm
½ roll(s)
Bladerdeeg
30 g
Pecannoten
6 bunch
Verse dragon
1 unit
Roodlof
80 g
Marcaire
40 g
Babyspinazie
Not included in your delivery
1 tablespoon
Olijfolie
2 teaspoon
Suiker
3.5 tablespoon
Zwarte balsamicoazijn
2 tablespoon
Roomboter
1.5 tablespoon
Extra vierge olijfolie
¼ teaspoon
Honing
¼ teaspoon
Mosterd
to taste
Peper en zout
Nutrition Values
/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
Meer informatie over onze Kerstboxen vind je hier: www.hellofresh.nl/kerst
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