Beetroot Tarte Tatin

So we’ve decided to go veggie – admittedly only for a month but veggie none the less.

It’s a kickback against my lazy cooking habits.  It’s so easy to defrost a piece of meat and just let that dictate your meals and I’m really bored of eating the same old stuff… spag bol, cottage pie, snore……

So I did some menu planning got my supermarket delivery and for our first outing – Beetroot Tarte Tatin

So here’s the recipe (courtesy of River Cottage Veg – modified for simplicity by me… there just aren’t enough hours in my day for baking beetroot and making my own puff pastry!)

  • 500g Beetroot – Make sure it’s just cooked beetroot and not the pickled variety.
  • 1tbsp Olive Oil.
  • 25g Butter.
  • 1tbsp of soft brown sugar.
  • 1tbsp of cider vinegar ( I have also used balsamic).
  • Sea salt and freshly ground black pepper.
  • A sheet of ready-rolled puff pastry.
  1. Heat the oil and butter in a frying pan large enough for all the beetroot to sit in, add the beetroot and toss to coat in the oil and butter.  Add the sugar and vinegar, season and taste and then adjust the vinegar and sugar if necessary.  Leave on the stove for a wee while until the contents are slightly caramelised (but not stuck to the bottom of the pan!).
  2. If you don’t have an oven-proof frying pan then transfer the beetroot into a flan/pie dish, arranging them neatly.
  3. Roll out the pastry sheet and cut a circle a little larger than your pan/dish.  Carefully place the pastry over the beetroot tucking the excess pastry into the pan.
  4. Put in an oven at 190 degrees C. for 20-25 minutes until the pastry is golden and all puffed up.
  5. Whilst your tart is baking make a quick vinaigrette (oil, vinegar, mustard & parsley or whatever you have) to pour over it.
  6. When the tart is ready, remove from the oven and let it rest for a few minutes.  Then place a large plate over the pan and quickly but carefully, turn it upside down.  Then remove the pan and pour over the vinaigrette. Serve with yummy salad and boiled potatoes.

Voilà – Beetroot Tarte Tatin.  I crumbled feta cheese over mine and it was Deee-lish-us…


Leave a Reply

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

You are commenting using your 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