New turnip tatin with honey, balsamic and Espelette pepper
Le navet… Il faut dire que je ne me penche pas souvent sur ce légume, mais là il y avait sur l’étal du marché de jolies petites bottes de navets nouveaux qui m’ont fait de l’œil !!! Ces petits navets on donc fini dans une tarte tatin…plutôt inattendu vous allez me dire ! Oui mais c’est quand même vachement bon !
Alors pourquoi pas une tarte tatin de navets ce soir au menu ?!
New turnip tatin with honey, balsamic and Espelette pepper
Ingredients
For the shortcrust pastry
- 125 g de farine de blé T 80
- 125 g brown rice flour
- 125 g of butter
- 1 egg
- 4 g de sel
- 2 key of water
Pour la garniture
- 1 bunch of turnips
- 20 g of butter
- 3 tbsp of honey
- 2 tbsp balsamic vinegar
- Espelette pepper
- Salt and pepper
Description
For the dough, take out the butter in advance so that it softens.
Mix the flours and the salt then add the softened butter and work the mixture by hand. Then add the egg, mix and relax with water, work to get a nice ball. Refrigerate the dough for 2 hours.
Wash and blanch the turnips in salted boiling water for 4 min. Once cooked stop cooking under cold water. Cut the turnips into thin strips and set aside.
Preheat the oven to 210°.
Butter a tart pan and add honey and balsamic vinegar to the bottom. Arrange the turnip slices on top, add salt and pepper.
Spread the dough on 5 mm thick and cover the turnips with then turn the edges slightly towards the inside of the mold.
Bake for 25 min.
Invert the pie on a plate and sprinkle with Espelette pepper.
Serve hot with a good seasonal salad like young shoots or why not dandelions !
Emilie
Gourmet'L
24.5.12Very original !
Emilie
24.5.12Merci 😉
Pauline
24.5.12Listen, this is the 3rd turnip pie recipe I've seen pass, I tell myself that it must not be bad and that I would do well to get started.
And I like this recipe a lot so I keep it to try 🙂
Emilie
24.5.12Well, you know I'm not too much of a fan of turnips, I told myself that I was going to put on and it's not bad at all like that !!!
You tell me what you think !
Amelie
25.5.12Excellent idea, your photos are making my mouth water ! A treat is on !
Good evening, Kisses
Emilie
25.5.12Thank you very much Amelie, your compliments mean a lot to me.
Kisses