Update: Für das deutsche Rezept nach unten scrollen!
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!
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!
Blätterteigtarte mit Wurzelgemüse
für 2 Personen
Zutaten:
- 250 g Blätterteig
- 300-500 g Wurzelgemüse (je nach Größe eurer Form), z.B. Sellerie, Fenchel, Kohlrabi, Möhren
- 2 Schalotten
- 1 Knoblauchzehe
- etwas frischen Ingwer
- Butterschmalz
- 150 g Crème fraîche
- 2 Eigelbe
- Petersilie, fein gehackt
- Salz und Pfeffer
- Pinienkerne
Den Ofen auf 200° C vorheizen.
Die Backform einfetten. Den Blätterteig auspacken und die Form damit auslegen. Mit einer Gabel mehrmals einstechen.
Das Gemüse waschen, evtl schälen und in kleine Würfel schneiden. Den Knoblauch und Ingwer schälen und fein hacken.
In einer großen Pfanne das Butterschmalz erhitzen und das Gemüse 5 Minuten anbraten. Auf dem Teig verteilen. Zum Rand 1 cm Platz lassen, da der Teig dort hochgeht und einen schönen Rand bildet.
Die Eigelbe mit der Crème fraîche mischen und über dem Gemüse verteilen. Mit Petersilie und Pinienkernen bestreuen.
Die Tarte 15-20 Minuten backen.
Die Tarte nach Belieben mit frischen Tomaten, Parmesanspänen, frischem Basilikum oder Rucola garnieren.
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!
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
serves two
Ingredients:
- puff pastry 250 g (I used refridgerated, which you just unwrap and then put it in the baking pan – like this one)
- 300-500 g root vegetables (depending on the size of your baking pan), like celery root, fennel, carrots, kohlrabi
- 2 shallots
- 1 clove of garlic
- a little bit fresh ginger
- clarified butter or just butter
- 150 g crème fraîche
- 2 egg yolks
- fresh parsley, finely chopped
- salt and pepper
- some pine nuts
Preheat the oven to 200°C.
Grease your baking pan. Unwrap the puff pastry and press into it. Prick the dough several times with a fork.
Wash the vegetables and dice them into small cubes. Peel the garlic and ginger and dice them fine.
In a large non-stick pan heat the butter oil and stew the vegetables with the ginger and garlic for about 5 minutes. Spread it on the dough. Leave 1 cm to the edges, because there the dough will rise and make a crispy rim.
Mix the egg yolks with the crème fraîche and give it over the vegetables. Sprinkle it with the parsley and some pine nuts.
Bake the tart for about 15-20 minutes.
Garnish your tart with fresh tomatoes, grates of parmesan, fresh basil or arugula.