A savory tarte tatin is the ultimate showstopper for holiday gatherings. This plant-based version, brimming with roasted shallots, chestnuts, and beetroot, delivers stunning visuals and irresistible flavor—guaranteed to elevate your Christmas dinner.
For more plant-based recipes and inspiration, visit Zokanhetook.nu. Merry Christmas!
Ingredients
Serves 6-8
- 100 grams cooked chestnuts
- 200 grams small boiled beets, halved
- 300 grams shallots, halved
- 4 tablespoons coconut blossom sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon tap water
- 1 roll (270 grams) fresh vegan puff pastry
- 3 sprigs fresh thyme
- olive oil
- salt and pepper
Instructions
- Preheat oven to 200°C. Toss halved shallots with olive oil, salt, and pepper; roast for 15 minutes. Stir in chestnuts and beetroot; roast 5 more minutes.
- Meanwhile, gently heat coconut blossom sugar, balsamic vinegar, and water in a saucepan over low heat, stirring occasionally until caramel forms. Pour into a pie or quiche tin.
- Arrange chestnuts, shallots, and beets in the tin. Strip leaves from two thyme sprigs and sprinkle over top.
- Roll puff pastry over vegetables, covering fully and tucking edges in. Cut a small cross in the center for steam. Bake 30 minutes or until golden.
- Cool 15 minutes. Invert onto a platter, garnish with remaining thyme, and season with extra salt and pepper to taste.
Recipe and image: Zokanhetook.nu
