Tatin of Prat Artichoke and egg parfait
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Sustainable recipe
Ingredients
- 2 Prat Artichokes
- 60 grams white onion cut into Julienne strips
- 100 grams round puff pastry dough
- 1 fresh egg
- 1 gram microsprouts
- Salt, oil, pepper, chopped parsley
CèntricGastro Recipe (El Prat) by Susana Aragón
Preparation
- Pre-heat oven to 180 º C
- Peal the Prat Artichoke and cut into Julienne strips. Take a few strips and fry them.
- Mix the rest of the Prat Artichoke with the Julienne onion strips and season with oil, salt, pepper and parsley
- Add the Prat Artichoke mix in an individual oven mould
- Lay out the puff pastry and shape it by covering the mould
- Brush the puff pastry with olive oil or melted butter
- Put in the oven and cook for 20 minutes, until the puff pastry goes golden brown
- Meanwhile, prepare the egg parfait: cook a fresh egg in a roner machine or bain-marie for 45 minutes at 64.5ºC. If you don’t have a roner or bain-marie, cook the egg in gently boiling water for 5 minutes and 30 seconds and stop the cooking using cold water
- Remove the tatin from the oven, put it on its presentation plate and take out the mould, turning it upside down, as if it were a potato omelette
- Put the egg parfait on top of the tatin and the fried Prat Artichoke and garnish with glacé or thick sauce to taste
- Add sprouts and a dash of salt
Ingredients
- 2 Prat Artichokes
- 60 grams white onion cut into Julienne strips
- 100 grams round puff pastry dough
- 1 fresh egg
- 1 gram microsprouts
- Salt, oil, pepper, chopped parsley
A sustainable food system creates prosperity, promotes social justice, regenerates natural resources and ecosystems and safeguards the capacity of future generations to feed themselves sustainably. Sustainable food is good for the people, the regions and our planet.
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