If necessary, the sweet pie also bends to salty. Manufacturing is also easy.
You can cut the finished portion pieces from the pie. Pink bröijer
French Tarte Tatin is a classic pastry that is accustomed to filling with an apple.
However, a sweet tart can also be used to be salty. After all, Tarte Tatin is a gig cake that gets its delicious taste from the combination of apple, sugar and butter in the pan.
According to the story, Tarte Tatin was born accidentally in the late 19th century in Central France. Sisters Caroline and Stéphanie Tatin At that time, they hosted their restaurant where they were supposed to make an ordinary apple pie. However, in the busy kitchen, the apples fell in the pan.
One of the sisters invented to place the dough peel on the fluffy apples to prevent them from burning more in the oven. Whatever happened: the rest is history.
Chef Risto Mikkola notes that Tarte Tatin is one of the finest dessert classics known around the world. In addition, it is easier to make it easier.
This time, Mikkola changed apples to carrots and the dough salty.
– I was enthusiastic about Tatin and decided to convert it to salty. Carrots also become delicious when baking in butter, which makes Juure’s own sugar caramelized, Mikkola says of one of his favorite pie.
He reminds that carrots should not be cooked in too high heat. The purpose is not to burn them.
The filling also contains onions, sage, garlic and honey. Making a pie will make it easier for you to use a ready -made pie base. Mikkola states that this is where the point can be correctly corrected.
This pie is also great for offering, for example, at a graduate or school decision.
Mikkola advises that the pies can be baked in advance and stored in the refrigerator. On the day, they just have to be heated in the oven and raised to the table.
You can also cut the finished portions of the pies, which are decorated with sage -flavored french cream and oil -cooked sage leaves.
Salvia is a peculiar herb of it to be cooked to make the taste good. The taste of the fresh sage is not very pleasant, but even more delicious after heating.
It is a good idea to fruit in the pan in oil for decoration Pink bröijer
Carrot tarte tatin
1 pc The salty pie base
500 g of carrots peeled
2 onions as chips
4 cloves of garlic in slices
0.5 dl of olive oil
1 pkt (200 g) feta cheese murmua
2 tbsp honey
1 tbsp apple vinegar
1 tbsp of lemon juice
0.5 dl sage as strips
2 teaspoons of salt
0.5 teaspoon black pepper
1 dl leaf parsley as chips
1. Peel the carrots and cut them lengthwise into slices to about 0.5 to 1 centimeters thick.
2. Fresh the onions in oil until soft, add fetamum, sage and leaf parsley. Stir well.
3. Bake the carrots in a hot pan in oil for about five minutes. Add honey and vinegar and bake for another five minutes to make the carrots color. Season with chopped sage and leaf parsley, salt and pepper.
4. Lubricate the bottom of the frying pan well and Arrange the carrots in the pan so that the entire base is covered. Spread the onion feta filling evenly over the carrots. Roll the pie base on a floured table into a round, round plate about 30 centimeters wide. Lift the dough plate over the pan. Press the dough into the inside of the pan between the filling.
5. Bake the pie in an 180 degree oven for about 30 minutes until the dough is cooked and the surface is colored. Set aside the pie on the serving tray. Garnish with feta and herb.
Sage crème fraîche
1 pkt crème fraîche
1 dl sage
1 tbsp olive oil
1 dl leaf parsley as chips
0.5 teaspoon of salt
1. Bake the herbs in oil in a frying pan, cool.
2. Mix all ingredients.
Drink recommendation
Dry but freshly acidic, Spanish Mont-Ferrant Americano Organic Cava Brut Nature (€ 12.49) is a great choice to cover light foods on the table or are about to raise a party bowl, if any. The dry but mineral taste world gets its edges from green pine, peach and light apple.