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Vegetables  /  2.03.2016

Tarte tatin with Brussels sprouts and apple

by Anna
Anna Chwistek
preparation time 60 minutes

serving dumplings | Tarte tatin with Brussels sprouts and apple

Tarte tatin filled with Brussels sprouts, apple and pine nuts, drizzled with balsamic vinegar and honey. Served on a crispy crust. Garnished with thyme and red onion. Sounds good? It really is delicious and surprisingly tasty, one of my favorite savory tarte tatins. It is a culmination of many contrasting flavors and textures – sweet, hearty, buttery and crispy. Serve with a fresh salad or as a light dinner with your meat dishes. I hope you like it:)

Ingredients

crust

  • 300 g wheat flour
  • 100 g cold butter
  • 1 egg
  • 2-4 tbs cold water
  • pinch of salt

filling

  • 450 g Brussels sprouts, trimmed and cut in half
  • 1 apple, cut into 8 pieces
  • 1 red onion, cut into thin slices
  • 1 clove garlic, finely chopped
  • 2 tbs pine nuts
  • 1 tbs balsamic vinegar
  • 1 tsp lemon juice
  • 1 tbs honey
  • 3 thyme sprigs
  • salt and black pepper
  • 1 tbs melted butter
  • 4 tablespoons olive oil

Instructions

In a bowl, place butter pieces in flour and salt, combine until mixture forms a coarse meal. Add the egg and 2 tablespoons of water. Begin to knead the dough, when it’s too dry add another tablespoon of water. Shape into a ball, wrap in cling film and place for 30 minutes in the fridge.

Heat the olive oil in a pan, fry the onion and garlic. Add the Brussels sprouts and apple, cook for 5 minutes over medium heat or until the Brussels sprouts are golden brown. Sprinkle with vinegar, honey and lemon juice, season with thyme, salt and pepper. Place the vegetables in a skillet close to each other.

Remove the dough from the fridge and roll out to a thin circle. Place over Brussels sprouts and tuck edges. Make a small hole in the middle and grease with melted butter. Bake the tarte for 25 minutes at 180 degrees.

Place a plate over skillet, then quickly and carefully invert. Serve immediately.
Bon Appetit!

serving dumplings | Tarte tatin with Brussels sprouts and apple

Tags

  • Belgian cuisine
  • brussels sprouts
  • healthy

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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