Rhubarb tarte tatin with micro greens


Total time: 35m
Preparation Time: 20m

Servings
For 8 people


Nutritional Information

Contains 259 Kcal, 2g Protein, 37g Carbohydrates, 11g Fat


Ingredients

  • Tarte tatin
  • 150 g sugar
  • 1 parcel vanilla sugar
  • 20 g knobs of butter
  • 350 g rhubarb, cut into 6 cm batons
  • 1 puff pastry dough, rolled into a rectangle, cut into 2 rectangles (each approx. 30 x 10 cm)
  • To bake
  • 15 g Micro Greens
  • Utensils
  • Using a loaf tin (approx. 30 cm), draw 2 rectangles on a sheet of baking paper. Turn over the baking paper, place on a baking tray.

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Instructions

  • Tarte tatin

    Spread half of the sugar inside the rectangles, top with the knobs of butter. Pack the rhubarb closely together on top of the sugar, sprinkle with the vanilla sugar, lay loosely over the rhubarb.
  • To bake

    Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to stand briefly, slide both onto a cooling rack. Remove the baking paper, allow to cool slightly, top with the micro greens and serve lukewarm.
  • Serve with:

    Whipped cream or vanilla ice cream.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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