Quick Tarte Tatin with red prayers

Name: Quick Tarte Tatin with red prayers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (300 g) Quiche and tart dough (refrigerated shelf; e.g. Aunt Fanny); 500 g Red beets (cooked, vacuum packed); 1 TABLESPOON Butter; 2 TABLESPOONS Honey; 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Federation Parsley; 2 TABLESPOONS Capers; 150 g Feta

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (300 g) Quiche and tart dough (refrigerated shelf; e.g. Aunt Fanny)
500 g Red beets (cooked, vacuum packed)
1 TABLESPOON Butter
2 TABLESPOONS Honey
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Federation Parsley
2 TABLESPOONS Capers
150 g Feta

Directions

1
Take the dough out of the fridge. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut the beetroot into slices. Heat butter and honey in a tarte tatin mould (28 cm Ø).
2
Turning red prayers in it. Season with vinegar, salt and pepper. Place the dough on top and press the rim carefully. Bake in the oven for about 20 minutes.
3
Wash the parsley. Chop parsley and capers and mix. Crumble the feta. Remove the tart and carefully turn over. Sprinkle with feta and parsley-capers mixture.