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Roasted Beet And Purple Potato Tarte Tatin With Caramelized Fennel And Gruyere Cheese

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Roasted Beet And Purple Potato Tarte Tatin With Caramelized Fennel And Gruyere Cheese

Ingredients

  • 1/2 cup (70 g) superfine brown rice flour
  • 1/3 cup (45 g) buckwheat flour
  • 1/3 cup (40 g) tapioca starch
  • 1/3 cup (35 g) hazelnut flour
  • 2 teaspoons ground chia seeds (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 tablespoons (110 g) cold unsalted butter, diced
  • 6 to 8 tablespoons ice water5 assorted colors baby beets (about 12 ounces), peeled and cut into 1/2-inch slices
  • 2 medium purple potatoes, peeled and cut into 1/2-inch slices
  • 3 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 1/2 medium fennel bulb, thinly sliced
  • 1 clove garlic, minced
  • 3 springs thyme
  • pinch salt
  • pinch black pepper
  • 1 tablespoon balsamic vinegar
  • 1.5 ounces (45 g) grated gruyere cheese
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