Munch became Dávid Marsalkó's nominee this year – Vote for Munch in the Highlights of Hungary competition

Highlights of Hungary

Highlights of Hungary is a non-profit initiative that honors the most outstanding Hungarian creative achievements every year, without categories. Their goal is to recognize and widely publicize the most inspiring stories based on the values of excellence, patriotism, and active local pride, while building a community around their creators and leaders. Voting runs from February 4-18, and the results will be announced on February 25 during an online awards ceremony.

"Munch.hu addressed a deceptively simple idea – food waste – with the help of technology, and the result is a brilliant system where everyone wins – the goat gets fed and the cabbage is saved – or at least less of it goes to waste." – explained Dávid Marsalkó his choice, noting that preventing food waste and increasing sustainability is in all of our interests.

Why vote for Munch?

"We believe that with the help of Highlights of Hungary, we can draw even more people's attention to the fact that food has value. To do this, however, we need broad cooperation, in which market, government, and civil actors work together to reduce food waste. If we can achieve a change in mindset together in this area, then we can live in a more sustainable and perhaps happier society." – said Albert Wettstein, co-founder of Munch, who also mentioned that Munch has launched in Budapest, Debrecen, Sopron, and Szeged, but they are also welcoming food service establishments from other settlements to join, both here and abroad.

French Apple Tart with Apricot Jam

Ingredients:

For the dough:

• 20 dkg all-purpose flour
• 10 dkg butter
• 4 dkg sugar (or xylitol)
• 1 pinch of salt
• 1 tbsp water

For the apple purée:

• 3 apples
• 3 tbsp sugar (or xylitol)
• 2 tbsp apricot jam
• 2 tbsp water
• cardamom, cinnamon, and nutmeg to taste

For the top of the tart:

• 3 apples
• lemon juice
• 2 tbsp apricot jam

Preparation

1. Knead the dough ingredients together, roll out between two sheets of plastic wrap, and line a 24 cm diameter (preferably removable bottom) round tart pan with it, then refrigerate.
2. For the purée, peel the apples, grate them, and braise them with the remaining ingredients, initially covered, for 15-20 minutes.
3. Toward the end of braising, remove the lid so the liquid evaporates and the apple mixture becomes nice and creamy. Once the braised apple purée is ready, let it cool slightly.
4. Peel the apples for the top of the tart, remove the cores, cut into thin slices, and drizzle with freshly squeezed lemon juice.
5. Spread the apple purée onto the chilled dough, arrange the apple slices in rows on top, and bake the tart in a preheated oven for about 40-45 minutes.
6. Heat the jam with 1 tablespoon of water and spread it evenly over the tart.
7. Let it rest for at least 1-1.5 hours, then remove from the pan, slice, and serve.

If you're interested in more great apple recipes, visit the In Season page and join the apple campaign.

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