Beetroot Tarte Tatin Recipe

You will need:

A generous knob of butter- this is down to your judgement, personally mines never been great.

Use olive oil or dairy-free butter if vegan

1 red onion, peeled and roughly chopped

4 fresh beetroot bulbs trimmed peeled and sliced *

You can use air tight sealed beetroot that is pre-peeled – try and avoid ones in vinegar though!

1 tablespoon of brown sugar

1 tablespoon balsamic vinegar

Few sprigs of fresh thyme*

You can use dried thyme if you prefer, just use a little bit more!

Pinch of cracked black pepper

Pinch of sea salt

Rough puff pastry* (Keep in fridge and as cold as possible until you need it)

You can use store bought puff pastry which is also vegan (Jus roll)

100g of goat’s cheese *

Use vegan alternative like Sheese Greek style for dairy-free alternative

 

Optional:

Fresh thyme and mint leaves to garnish

 

Goes Great with:

Easy Garlic & Rosemary Spuds

 

Directions:

Preheat oven to 200 Degrees

Heat up the butter in a saucepan on a medium heat and chuck in your red onions.

Keep stirring and don’t let them stick to the pan.

Add your beetroot and continue to cook and stir for a couple minutes before adding your thyme, sugar and balsamic vinegar to the pan.

When your onions have caramelised and your beetroot looks glossy, transfer mixture to a round oven-safe dish and evenly spread across the bottom.

Top your mixture with your puff pastry and cut to size.

Tuck in your excess pastry into the dish – watch your fingers, your mixture will be hot and you need to work with your pastry quick!

Transfer your dish into the oven on a middle shelf for 20 minutes or until your pastry has puffed and is golden in colour.

Once ready place your dish on the side (or a heat proof surface- mine would probably melt so I use a wire rack) and let cool for 10 minutes.

While you’re waiting for it to cool, prep your sides to accompany your dish, or if you’re enjoying your tatin as a solo dish, pour yourself a glass of wine, you earned it!

Once your tarte has cooled a little, place the dish you would like to serve it on or chopping board over the top of your oven safe dish containing your tarte. With a tea towel or your oven gloves, pick up your tarte dish and with a hand on your chopping board or serving dish, flip it over and place on the side. Carefully lift away your tarte dish so that it is left on your serving plate.

Serve immediately and eat warm!

 

 

 

*all fresh produce obtained from Sharps of Sheffield and Vegan supplies from The Incredible Nutshell

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s