Gastronomixs

Kale stem tarte tatin

A tarte tatin that uses an underappreciated part of the kale - the stem. Stems are usually discarded but can easily be incorporated in many dishes, it is a perfect Waste to Taste component! 

Creation by Jir Bischoff, student at Cas Spijkers Academie, Boxmeer, the Netherlands. 

Kale stem tarte tatin

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Ingredients

50

g

apple treacle

10

g

soy sauce

1

pinch

allspice

2

pinches

five spice powder

1

sheet

puff pastry

2

stems

kale

1

stuk

egg yolk

1

tbsp

water

Preparation method

  • Mix the apple treacle, soy sauce, allspice, and five spice powder.
  • Peel the stems. Cut into slices and blanch briefly.
  • Fry the stems in a little butter and deglaze with a spoonful of the syrup mixture.
  • Place the kale slices at the bottom of a small pan to form a base. Pour over a spoonful of the syrup mixture.
  • Cut out the puff pastry. Brush the pastry with the egg yolk diluted with water.
  • Bake in an oven at 190˚C for ten minutes, press flat, and bake for another five minutes. 

Serving suggestions

  • Serve as part of a hot starter or as part of a hot entremets.

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