A vegan and gluten-free Tarte Tatin filled with sweet caramelised onions and beetroot, baked in a crumbly buckwheat and almond pastry. Perfect either as a starter or main course served with salad or seasonal vegetables.
Allergens: Nuts (almonds). CNM recommends the use of organic ingredients
Credits: Recipe and photography by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine.