用料
| Zrou | 220g |
| root vegetables (beetroot, pumpkin, potato) | 420g |
| puff pastry | 250g |
| fresh goat cheese | 60g |
| onions, gold, finely chopped | 80g |
| butter, unsalted | 40g |
| vegetable oil | 10g |
| white wine, dry | 25g |
| Brandy, for flambé | 25g |
| honey | 35g |
| stems of Thyme, fresh | 2 |
| salt and black pepper corn crushed | as needed |
Root Vegetables & Zrou Tarte Tatin的做法
Preheat the oven to 180°Celsius, season the Zrou on a baking tray with salt, pepper and thyme leaves, bake for 10 minutes, or till crisp, then set aside.
![Root Vegetables & Zrou Tarte Tatin的做法步骤图 第2张]( "Root Vegetables & Zrou Tarte Tatin的做法步骤图 第2张")
Peel, trim and wash the root vegetables and cut into quarter lengthwise, blanch them for few minutes in salted water, set aside.
Heat up a pan and sweat in half of the butter and oil the onions till fragrant, lay down the vegetables and deglaze with the white wine, let evaporate.
In another pan melt the remaining butter together with the honey. (Make sure to not pour too much liquid in the honey mixture)Take off the heat and arrange nicely the vegetables in shape you like, filling the whole pan.
![Root Vegetables & Zrou Tarte Tatin的做法步骤图 第3张]( "Root Vegetables & Zrou Tarte Tatin的做法步骤图 第3张")
Evenly add the crisp Zrou on the caramelized vegetables.
![Root Vegetables & Zrou Tarte Tatin的做法步骤图 第4张]( "Root Vegetables & Zrou Tarte Tatin的做法步骤图 第4张")
Crumble the goat cheese all over the vegetables, season with freshly grind black pepper, cover with the puff pastry dough.
The edges must be placed to cover well, in between the pan and the vegetables.Brush the remaining butter on the puff pastry, bake for 15 minutes at 180°Celsius or till the pastry is nicely golden brown and crisp,.
Cool down a bit, before turning the tarte upside down and serve.![Root Vegetables & Zrou Tarte Tatin的做法步骤图 第5张]( "Root Vegetables & Zrou Tarte Tatin的做法步骤图 第5张")
