Tatin with belgian endive salad and onions

Ingredients for 4 people:
250 g flour wheat
200 g butter
70 g sugar
500 g Belgian endive salad
500 g red Onions
25 g cooked or frozen spinach
2 apples 
½ glass of Apple vinegar with the mother Mengazzoli
1 egg
milk as required
cardamom seeds
Extra virgin olive oil
Salt and pepper

Blend the spinach with the egg. Combine the flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of milk and 150 g of butter. Quickly mix the ingredients, form a ball, wrap it in plastic wrap and let it rest. Clean the Belgian endive salad, and cut it into strips, peel the onions and cut them thin, peel the apples and cut them into cubes. Melt the remaining butter in a pan and the remaining sugar. Heat the mixture until it is a nice dark color. Remove from heat and add cardamom, onions, endive salad and apples. Put back on the heat and continue the cooking. Pour the mixture into a baking pan lined with parchment paper. Rool out the pastry and lay it over the mixture. Bake in a preheated oven at 180 degrees for 25 minutes. Pull out of the mold once it has cooled.

Tag:  vegetarian dishes

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