Medium

Tarte Tartin

Tarte Tartin..

Medium

For the caramel: Heat sugar with a bit of water in a pan. Let it caramelize. Take off the heat and add Flora Plant unsalted & salt
For the vegetables: Cut the butternut squash lengthwise with 2cm thickness. Add into a vacuum pouch, seal and steam for 6 minutes. Cool in ice water, and cut out in rings with a diameter of +/- 4cm. Cut out beetroot 2cm thickness, rings with a diameter of +/- 4 cm. Roast the butternut squash and beetroot in a little Phase Clarified
For the tarte tartin: Pour the caramel in a greased baking tin. Place the roasted vegetables in the tin until it’s nicely packed. Add the puff pastry on top and cover the tarte tartin completely, by folding the pastry inwards. Grab another tin to cover the tarte tartin whilst baking. Bake in oven for 10 minutes at 175 Celsius. Take off the cover and bake for another 8 minutes. Take out the oven and flip onto a plate
For the garlic cream: Blend black garlic puree with Violife Creamy until smooth. Whisk Flora Plant 31% until you reach a stiff consistency. Fold the Flora Plant 31% into black garlic mixture and add seasalt to taste. Add the mixture into a piping bag
For the apricot cream: Cook apricots in white wine, sugar, anise and cinnamon until completely cooked. Remove star anise and cinnamon. Blend until a fine consistency, and sieve. Add into piping bag.
For plating: Decorate the tarte tartin with a few dots of apricot & garlic cream. Garnish with seasonal greens.