Turnip tart (turnip tatin)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the turnip and cook it for about 10 minutes in boiling salted water. Drain and cut into fine slices. Peel 2 shallots and cut into fine strips. Heat 1 tbsp. butter in a pan and sauté the shallots for about 5 minutes until translucent.

2. 2

   Grease a springform pan (26 cm Ø), possibly enclose it on the outside with aluminium foil. Spread 5 tablespoons of honey on the bottom of the mould. Arrange the turnip slices in the mould so that they overlap slightly, creating a rosette pattern. Spread the rest of the butter in flakes over it

3. 3

   Roll out the dough on the work surface, cut out a circle (approx. 24 cm Ø) and prick several times with a fork. Use the remaining dough for other purposes. Spread the shallots on the turnips and season with salt and pepper. Cover the turnips and shallots with the dough

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. In the meantime, clean and wash the salad, spin dry and pluck the leaves into small pieces. Wash, clean and slice the radishes. Wash, clean and slice the tomatoes. For the vinaigrette, whisk vinegar, salt, pepper, mustard and 1 tablespoon honey. Add oil drop by drop to the vinaigrette. Peel 1 shallot, cut into fine cubes and stir into the vinaigrette

5. 5

   Take the finished tart out of the oven and let it rest for about 10 minutes, then turn out onto a plate. Cut the tart into pieces and serve with the salad

6. 6

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
480 kcal

CARBS
44 g

FATS
32 g

PROTEINS
6 g