Description
This savory tarte tatin features earthy beetroot punctuated by a tangy vinaigrette.
Ingredients
Scale
For the tart tatin
- 250 g rough puff pastry
- 350 g beetroot, cut into 1 cm thick slices
- 20–30 g butter (vegans should use olive oil)
- 1 tablespoon sunflower oil
- 2 teaspoons apple vinegar
- 2 teaspoons cane sugar
- salt, black pepper
For the parsley vinaigrette
- 1 small bunch parsley, chopped
- 1 small onion, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon apple vinegar
- 4 tablespoons extra virgin olive oil
- pinch of cane sugar
Instructions
- Preheat the oven to 180C (356F). Roll out the puff pastry on a floured surface (5 mm thick). Take and ovenproof frying pan (or tarte tatin dish) about 20-24 cm in diameter, place it upside dow on the pastry and cut around it. Set aside.
- In a small bowl mix together the vinaigrette’s ingredients and stir to combine.
- Melt the butter with the sunflower oil in the frying pan, add apple vinegar, cane sugar, salt and pepper. Add the sliced beetroot and toss i the juices. Cover the pan with foil, transfer to the oven and bake for about 30-40 minutes at 170-180C (338-356F) until the beetroot are tender.
- Take the pan out from the oven and lay the cut pastry over the beetroot, patting it down and tucking in the edges down the side of the pan. Return to the oven and bake for another 20 minutes until the pastry top is golden brown and puffed up. Leave it to cool, then turn it out by putting the plate over the top and inverting it. Trickle the vinaigrette over the tarte tatin and serve.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Main