Sliced Carrot and Red Onion Tatin

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Sliced Carrot and Red Onion Tatin
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Health Score:
Health Score
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
653
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie653 kcal(31 %)
Protein7.43 g(8 %)
Fat28.15 g(24 %)
Carbohydrates95 g(63 %)
Sugar added10.78 g(43 %)
Roughage4.08 g(14 %)
Vitamin A1,519.12 mg(189,890 %)
Vitamin D0 μg(0 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.25 mg(23 %)
Niacin3.21 mg(27 %)
Vitamin B₆0.12 mg(9 %)
Folate94.66 μg(32 %)
Pantothenic acid0.15 mg(3 %)
Biotin8.34 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11.42 mg(12 %)
Potassium152.44 mg(4 %)
Calcium47.22 mg(5 %)
Magnesium19.52 mg(7 %)
Iron2.92 mg(19 %)
Iodine2.52 μg(1 %)
Zinc0.33 mg(4 %)
Saturated fatty acids5.46 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
carrotCumin

Ingredients

for
4
Ingredients
4 ½ cups
carrots (peeled and sliced diagonally)
½ teaspoon
ground Cumin
14 ounces
ready-made Shortcrust
2
Red onions (thinly sliced)
¼ cup
Hazelnuts (chopped)
2 ½ tablespoons
Acacia honey
freshly ground Black pepper

Preparation steps

1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Place the carrots in a sauté pan with 3 tbsp of oil, salt and pepper, and a sprinkle of the ground cumin.
3.
Barely cover the carrots with water, bring to the boil and reduce the heat. Simmer for about 20 minutes.
4.
Meanwhile, oil the moulds.
5.
Roll out pastry on a floured surface, prick with a fork and line the fluted tartlet moulds with the pastry. Press well on the edges. Chill for 10 minutes in the freezer.
6.
Line the pastry with greaseproof paper and fill with baking beans.
7.
Blind-bake for 10 minutes. Remove the beans and paper and put the pastries back in the oven for another 5 minutes. Allow a few minutes for cooling before un-molding on a cooling rack.
8.
When the carrots are ready, drain and distribute between the tartlets. Alternating between one layer of carrots and one layer of onion.
9.
Season with pepper, sprinkle with chopped hazelnuts, drizzle with honey and oil and bake for 10 minutes.
10.
Serve warm with a green salad seasoned with hazelnut oil.
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