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1 stuk(s)
Chioggiabiet
1 stuk(s)
Ui
½ zakje(s)
Gedroogde tijm
½ roll(s)
Bladerdeeg
(Bevat Tarwe Kan bevatten Melk (inclusief lactose))
½ stuk(s)
Knoflookteen
¼ stuk(s)
Citroen
4 ml
Balsamicocrème
(Bevat Sulfiet)
30 gram
Rucola en veldsla
5 gram
Dille, munt en bladpeterselie
20 gram
Gezouten amandelen
(Bevat Amandelnoten, Pinda's Kan bevatten Noten, Sesamzaad)
25 gram
Feta
(Bevat Melk (inclusief lactose))
2 tl
Honing [of plantaardig alternatief]
1 tl
Mosterd
naar smaak
Peper en zout
Preheat the oven to 200C. Peel the candy cane beetroot and slice into slices of no more than 1/2cm thick. Slice the onion into half rings. Crush or mince the garlic. Cut the puff pastry in halve.
Did you know... onions provide numerous benefits. Not only are they rich in fibre and B vitamins, they are also high in antioxidants and vitamin C.
Cut a sheet of parchment paper in half, so as to create a sheet that is a little bit bigger than the puff pastry. Repeat until you have 1 sheet per person. Drizzle 1 tsp of honey per person on each sheet, covering a strip similar to the size of the puff pastry. Season with salt and pepper and half of the dried thyme.
Place the vegetables on the honeyed strips and sprinkle over the rest of the dried thyme. Cover the vegetables with the puff pastry. Press down the edges using a fork, so as to close the pastries. Using the same fork, poke some holes in the puff pastry. Bake for 20 - 25 minutes.
When the tarts have 10 more minutes to go, start this step. Zest the lemon and then cut into 6 wedges. Roughly chop the almonds (see Tip). Finely chop the fresh herbs.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, use only half of the almonds. You can keep the rest of the almonds to use another time.
In a salad bowl, combine the juice of 1 lemon wedge per person with the mustard, and the rest of the honey. Season to taste with salt and pepper. Shortly before serving, toss the salad leaves and fresh herbs through the salad.
Place a plate on top of the upside-down tarts. Carefully flip the tarts using the parchment paper, so that the puff pasty side is on the plate. Top the tarts with the lemon zest, crumble over the feta and drizzle over the crema di balsamico. Serve alongside the salad, garnished with the salted almonds and the rest of the lemon wedges.