Time for delicious winter soulfood: Vegetarian salsify tart with hazelnuts
Vegetarian salsify tart with hazelnuts
for 1 oblong tart
750 g fresh salsify
2 tbsp. Butter
1 tbsp icing sugar
1 roll of fresh butter puff pastry from the refrigerated rack
50g parmesan cheese
75g sour cream
freshly chopped smooth parsley
Flour and vinegar for salsify
Provide a large bowl of fresh water, 1 tbsp Add flour and vinegar.
Ha put on gloves. Scrub the salsify briefly, then peel, rinse under running water, halve or cut in half depending on the length and place in the bowl.
Bring salted water to a boil in a sufficiently large saucepan and cook the salsify bites for 5-7 minutes, then drain.
Heat a pan to medium temperature, melt the butter in it and fry the drained salsify pieces all around. Dust the icing sugar and caramelize the roots. Remove from heat.
Preheat the oven to 200 ° C top and bottom heat.
Line the tart dish with the puff pastry on the baking paper, cut off excess puff pastry and use for other purposes. Put a layer of baking paper on top of the dough and use legumes to blind-bake. Preheat the soil for 10 minutes in a preheated oven, then remove from the oven, remove the legumes.
Meanwhile, finely grate the parmesan and mix with the egg and the sour cream. Season with salt and pepper. Distribute the cream on the tartar.
Distribute the salsify pieces evenly on the sour cream.It is a personal recommendation. Further information on the affiliate program can be found in the Impresssum.