Yellow beets , apples and onions to bake on a divine puff pastry… This is an easy seasonal recipe worthy of a good bistronomic table to fold in a few minutes at home when it comes back from the market.
Wash the yellow beet , brushing vigorously. Also wash the apple and wipe it gently.
Peel and mince the onion. In a frying pan, put the 10 g of butter and cook over low heat for 30 minutes, stirring often. At the end of cooking, sprinkle with 5 ml of sherry vinegar , let reduce completely. Reserve.
Cut the beetroot and apple with a mandolin (0.7mm thick). Drizzle the apple slices with lemon juice to prevent them from oxidizing. Melt 20 g of butter.
In a salad bowl , coat all the slices with melted butter , salt and pepper, mix well to coat them delicately.
In an ovenproof pan of diameter 16, place the slices of beetroot and Pink Lady ® apples, interspersing them.
Place a disc of baking paper on top. Hold the paper with a metal disc. Bake TH 185 ° C for 15 minutes.
Cut a disc of puff pastry diameter 21 cm. Place a diameter 17 metal circle on the disc, pressing lightly, in order to make an impression without cutting the dough. Thus, the outer edge of the puff pastry will swell.
Place the onion jam in the center , brush the puff pastry round with a beaten egg yolk , sprinkle with orange zest and thyme .
Place the pre-cooked beetroot / Pink Lady® apple rosette on the onion confit and bake covered with a baking paper disc for 20 minutes.
Serve with lamb's lettuce and chicory shoots.
© Magali Ancenay