Shallot Tarte Tatin

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Recipe inspired by Bon Appetit

 
Ingredients (4 servings)

2 tablespoons pine nuts
6 large shallots, peeled, halved lengthwise
2 teaspoons olive oil
Salt, freshly ground pepper
¼ cup balsamic vinegar
1 tablespoon sugar
3 tablespoons unsalted butter
1 roll puff pastry (circular form)
¾ cup mixed mushrooms, chopped
½ cup ricotta
Fresh parsley (or arugula leaves)

Method

1- Preheat oven to 190°C. Toast the pine nuts on a baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and olive oil on the same baking sheet; season with salt and pepper. Roast until tender and browned in spots, about 20–25 minutes. Set aside.

2- Meanwhile, bring vinegar and sugar to a simmer in a small pan over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 tablespoon of butter; remove from heat. Arrange shallots, cut side up, in a circular oven-proof dish, overlapping slightly if needed and filling in any gaps.

3- Roll out puff pastry, prick in several places with a fork. Drape the pastry over the shallots, tucking edges inside dish. Bake until pastry is golden brown and puffed, about 25–30 minutes.

4- Heat the remaining 2 tablespoons of butter in a medium pan over medium-high. Cook the mushrooms tossing often, until they’re tender and browned, 5 minutes. Season with salt and pepper; set aside.

5-Let the tart sit until the pastry is cooled slightly, 5 minutes. Carefully invert onto a plate. Top with ricotta, mushrooms, parsley and nuts, and enjoy!

For more foodie inspiration, you can follow me on Instagram !

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Veggie Coconut Curry

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A super simple, veggie-packed, vegan and gluten free curry recipe that will please a crowd. Heavy on the coconut milk and light on the spices, this Veggie Coconut Curry is warm, definitely comforting, very satisfying, rich but healthy, and loaded with healthy veggies!
Ingredients (for 2)

1 tbsp olive oil
1 onion, peeled and diced
2 cloves garlic, minced
1/2 cup carrots, peeled and sliced thinly
1 small (green or yellow) zucchini, sliced
1/2 yellow bell pepper, diced
1/4 cup diced tomato
1 cup veggie stock
2 tbsp powdered curry
2 tsp powdered curcuma
Pinch cayenne or 1 dried red chili, diced (optional)
30 cl coconut milk
1/2 cup canned chick peas
3/4 cup quinoa
Method

1- Place a large casserole over medium heat. Start heating olive oil with onion and garlic for about 5min.
2- Add carrots, zucchini, bell pepper and tomato. Pour in the veggie stock, add the curry, curcuma and chili, and cover for 10min.
3- Add the chick peas, quinoa and coconut milk: cover and let it simmer over low heat for another 15 min.
4- Serve in large bowls and enjoy!

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