Tarte tatin with forest carrot and aceto syrup

Name: Tarte tatin with forest carrot and aceto syrup
Ingredients: 5 g Thyme; 35 g Sunflower oil; 30 g Brown soft sugar; 0.5 Brown free-range egg; 4 g Cumin seed whole; 2 Bunches of carrots; 1 Fresh puff pastry roll; 70 g Balsamic vinegar aria preziosa; 80 g Feta organic; 30 g banana shallots; 4 g Dill; 50 g Smoked almonds; 4 g Parsley; 2 g Ground Sumac

A savory twist on a French classic: roasted forest carrots, syrupy balsamic, and crispy puff pastry. Approximate cost per person: €1.40.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes, so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

35gSunflower oil

4gCumin seed whole

2Bunches of carrots

0.5Brown free-range egg

1Fresh puff pastry roll

5gThyme

30gBrown soft sugar

70gBalsamic vinegar aria preziosa

80gFeta organic

30gbanana shallots

4gDill

50gSmoked almonds

4gParsley

2gGround Sumac

Preparation

Peel the carrots and cut off the ends (top and bottom).
Halve the carrots lengthwise.
Rub the carrots with oil and cumin.
Roast the carrots in the oven at 200°C for 20 to 25 minutes.

Cut the puff pastry to fit a round baking tin (28 cm).
Beat the egg with a splash of water.
Set aside for later use.

Mix the aceto balsamico with the caster sugar and gently cook down to a syrupy consistency.
Pick the thyme, chop finely, and add to the syrup.

Crumble the feta into fine pieces.
Roughly chop the smoked almonds and mix with the feta.
Pick the dill and parsley and place them in ice water for a moment.
Peel the shallot, slice into thin rings with a mandoline, and mix with the sumac.

Line a round baking tin (28 cm) with baking paper.
Spread ¾ of the aceto syrup over the bottom of the tin.
Neatly arrange the roasted carrots side by side with the rounded side down.
Spread the rest of the syrup over the carrots.
Cover with the puff pastry, prick holes in it, and brush with the egg mixture.
Bake the tart in the oven at 200°C for 20–25 minutes.
After baking, place a sheet of baking paper on the tart, put something heavy on top, and chill in the fridge under pressure.
Cut the tart into 8 equal wedges and briefly reheat each portion in the oven before serving.
Finish with coarse salt, the sumac shallot, feta with almond, and the picked herbs.