Tatin of Prat Artichoke and egg parfait

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

PRODUCTION

  • 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

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