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Tarte tatin of pumpkin and peanut

ingredients

servings

7

Wholewheat flour

180 grams

Extra virgin olive oil

3 spoons

Iodized salt

1 pinch

Pepper

to taste

Water

to taste

Pumpkin

150 grams

Soy sauce

2 spoons

Garlic powder

to taste

Extra virgin olive oil

to taste

Curry powder

to taste

Pepper

to taste

Fresh sage

2 leafs

Peanuts

20 grams

second courses from Italy

Tarte tatin of pumpkin and peanut

Tarte tatin of pumpkin and peanut

vegan with gluten with nuts

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tarte tatin of pumpkin and peanut

A tasty tatin pumpkin with sage and peanut crumbs. The crispness of the pastry meets the creaminess and sweetness of the pumpkin that combines perfectly with the crunchy and nutty flavor of peanuts.

Tarte tatin of pumpkin and peanut step 1

step 1

In a bowl sift the flour with a pinch of salt and three tablespoons of oil. Rub the flour in your hands to absorb the oil well.

Tarte tatin of pumpkin and peanut step 2

step 2

Merge enough water to get a ball hard.

Tarte tatin of pumpkin and peanut step 3

step 3

Work the dough to make it smooth and soft. In another bowl pour the soy sauce with garlic powder, curry to taste and a generous helping of freshly ground pepper.

Tarte tatin of pumpkin and peanut step 4

step 4

Adagia inside the slices of pumpkin round cut rather thin and make seasoning.

Tarte tatin of pumpkin and peanut step 5

step 5

Take a 24 cm tart pan, rivestila previously parchment paper wet and squeezed and lies within the pan of pumpkin slices with the sauce marinade that advances.

Tarte tatin of pumpkin and peanut step 6

step 6

Stretch now browse finely, cut the great circle as the coating pan and the pumpkin with the dough pressing well to make it adhere and stick to the dough.

Tarte tatin of pumpkin and peanut step 7

step 7

Prick the surface of tatin with rembi of forchetta.v

Tarte tatin of pumpkin and peanut step 8

step 8

Bake in preheated oven at 180 degrees for 30 minutes.

Tarte tatin of pumpkin and peanut step 9

step 9

Once cooked leave it to cool, rovesciala on a platter and serve with the sage leaves, chopped with a knife and the blend peanuts and crumbled reduced in flour on the surface tatin.

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