Tarte tatin of celery and shallots with a touch of citrus


45 min

1 h 30 min oven, 6 h refrigerator + 30 min

● 1 head of celery (600/800 gr)
● 250 gr peeled shallots
● 25 ml light extra virgin olive oil butter 0’4
● juice of one lemon
● juice of one orange
● fresh thyme
● salt
● oven-proof paper


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