Dienstag, 16. Februar 2010

Update: Für das deutsche Rezept nach unten scrollen!

puff pastry tart with root vegetables

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

puff pastry tart with root vegetables

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

puff pastry tart with root vegetables

                        

One Response so far.

  1. Petra und Martin sagt:

    Jeder Bissen ist wie eine Geschmacksbombe im Mund! Das Gemüse schmeckt knackig und intensiv! Unglaublich lecker und auch leicht zuzubereiten. Sehr empfehlenswert!

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