Beetroot Tarte Tatin
I almost converted my meat loving boyfriend with this recipe.
Hugh serves his with a vinaigrette dressing which is yum (& I've included the recipe) but a good quality balsamic glaze (which is thicker than your normal vinegar) goes beautifully and makes it quicker to serve.
- 250g puff pastry
- knob of butter
- 1 tbsp olive oil
- 2 tsp cider vinegar
- trickle of honey or brown rice syrup (or 1 tsp brown sugar)
- 300-400g baby beetroot, the size of a golf ball, scrubbed & halved OR buy normal sized beets & quarter
- Sea salt & freshly ground pepper
- 2 shallots or 4 spring onions
- 1 tsp English mustard
- 1 tbsp cider vinegar
- 4 tbsp rapeseed oil (or olive oil)
- a pinch of sugar
- handful of italian parsley leaves
- Preheat oven to 190oC.
- Melt butter in a cast iron frying pan at a medium heat. Add the cider vinegar, sugar and some salt & pepper, stir well then add the halved beetroot cut side down and toss in the juices.
- You want the beetroot to fill the pan snugly. Cover pan with foil and roast for 30-40 minutes in the oven until beetroot are tender.
- Take the pan from the oven and rearrange the beetroot halves neatly, placing them cut side up.
- Roll out the pastry on a lightly floured surface to a 5mm thickness & cut into a circle big enough to cover the fry pan.
- Lay circle over beetroot patting it down & tucking in the edges
- Return to oven & bake 20 minutes, until the pastry is fully puffed up & golden brown.
- Leave the tarte to cool in the pan for about 15 minutes, then turn out by putting a plate over the top and inverting it. Pour any juices left in the pan over beetroot.
- Put the ingredients for the vinaigrette into a food processor, season with salt & pepper and blend.
- Trickle over tarte tatin. Bon appétit!