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Apple tart

Makes 5 tarts, 24 cm in diameter

For Bakers
    • 450 g aubergine/eggplant, thinly sliced
    • 450 g cauliflower, thinly sliced
    • 100 g broccoli, thinly sliced
    • 150 g carrot, thinly sliced
    • 150 g onion, chopped
    • 100 g red beetroot, thinly sliced
    • 60 g sliced shi-take mushrooms
    • 60 g chopped garlic
    • 10 g kombu
    • 10 g tomato puree
    • 100 g olive oil
    • 2500 g water
    • 0.4 g Xanthan gum
    • 4 g salt
    • 2 g pectin
    1. Combine the vegetables with the shi-take mushrooms, kombu, tomato puree and olive oil.
    2. Spread evenly on 2 trays and roast in an oven, at 150 C, for 45 minutes.
    3. Scrape roasted vegetables into a stockpot, add water, and simmer for 40 minutes.
    4. Pass through a chinois, into a clean pot, and reduce by three-quarters.
    5. Whisk in the Xanthan gum, salt and pectin.