Beetroot tarte Tatin

Beetroot tart Tatin

PT1H20M

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  • 250g of beetroot, roughly the same size
  • 50g of butter, or vegan spread
  • 2 garlic cloves, bashed with skin on
  • 2 sprigs of rosemary
  • 1 dash of red wine vinegar
  • 1 pinch of brown sugar
  • 200g of puff pastry, rolled out to 3mm thick (use vegan puff pastry if keeping this dish vegan)
1
Cook the beetroot in salted boiling water until soft (around 30–40 minutes). Peel whilst still warm as the skins come off easier than when cooled. Slice the beetroot into 7mm-thick discs
2
Preheat an oven to 220°C/gas mark 7
3
Place a frying pan over a medium-high heat and add the butter. Once melted, add the garlic cloves, rosemary and beetroot slices with some salt and pepper and toss to combine
4
Once the beetroots are coated with the butter, add the pinch of sugar and stir into the butter to form a light syrupy texture
5
Remove from the heat and keep the beetroot slices and butter sauce separate. Drizzle the sauce into an ovenproof frying pan then arrange the beetroot in a spiral pattern (discard the garlic cloves)
6
Cut the pastry to the size of the pan and prick all over with a fork to prevent it puffing up too much. Lay it over the beetroot slices, tucking it round the edges . Place in the oven to cook for 15 minutes
7
Turn down the heat to 180°C/gas mark 4 and cook for 10–15 more minutes
8
Once nicely browned and crisp, remove from the oven and flip out onto a plate. Don't wait long to do this otherwise the caramel will stick it to the pan
9
Enjoy hot or at room temperature
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