Tarte Tartin

For the caramel

• 200 g sugar
• water a little
• 70 g Flora Plant B+tter Unsalted
• sea salt to taste

For the vegetables

• 75 g butternut squash
• 75 g beetroot cooked
• 5 red onions roasted
• 3 chestnuts roasted
• Phase Dawn

For the tarte tartin

• Round baking tine (diameter 17 cm)
• Flora Plant B+tter Unsalted for greasing
• puff pastry (diameter 20cm)

For the garlic cream

• 4 toes black garlic fermented
• 200 g Violife Creamy
• 100 g Flora Plant Cream Double 31% Fat
• Seasalt

For apricot cream

• 150 g dried apricots
• 150 g white wine
• 50 g sugar
• 1 star anise
• 0.25 g cinnamon

For plating

• spring greens