Tartelettes tatin de navets caramélisés

Comment cuisiner les navets ? A part les incorporer dans une soupe de légumes, je n'en avais jamais cuisiné.
Pour relever leur goût je les ai préparé avec du sirop d'érable afin de les caraméliser.

Ingrédients pour 6 personnes
1 pâte brisée
750g de navets
4 cuillères à soupe de sirop d'érable
40g de beurre

La recette  
Lavez et pelez les navets. Coupez-les en deux ou en 4 en fonction de leur taille. 
Faites fondre le beurre dans une casserole et faites revenir les navets. 
Une fois dorés, versez deux cuillères de sirop d'érable dessus, laissez caraméliser quelques minutes. 
Couvrez d'eau. Laissez cuire 20 minutes à feu moyen. 
Passé ce temps, égouttez les navets.

Préchauffez votre four à 180°C. Etalez la pâte brisée et découpez 6 disques légèrement plus gros que les moules à tartelettes.
Versez le reste du sirop d'érable au fond de chaque moule.
Ajoutez les navets en les serrant bien.
Déposez les disques de pâtes sur chaque tartelette en rentrant les bords vers l'intérieur. N'appuyez pas sur les disques de pâtes, ils constitueront le fond des tartelettes, ils doivent donc rester bien plats.

Piquez la pâte de chaque tartelette à la fourchette.
 Mettez les au four  à 180°C pendant 25 à 30 minutes. Démoulez !


N'hésitez pas à rajouter du sirop d'érable dans le fond des moules, afin que les navets en prennent bien la saveur !
Le résultat final est très agréable à l'oeil, le sirop d'érable apporte une note sucrée aux navets qui restent néanmoins un peu fades.

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