A great vegetarian main course or lovely for lunch with salad, this beetroot tart tatin is made simple by using ready cooked beetroot and shop bought all-butter puff pastry. You can of course roast homegrown beetroot and make your own pastry which would be even lovelier.
INGREDIENTS
500g ready cooked, vac-packed beetroot cut in half or quarters depending on size
25g Butter
1 tbs olive oil
1tbs cider vinegar
1tbs soft brown sugar
Sea salt and freshly ground black pepper
For the vinaigrette
½ a shallot finely chopped
1 tsp Dijon mustard
1 tbs Cider vinegar
5 tbs olive oil
1 tablespoon finely chopped herbs such as parsley, mint and basil
METHOD
Pre-heat the oven to 180c/350f
Heat the oil and butter in an oven-proof frying pan large enough for all the beetroot to sit snugly, add the beetroot and toss to coat in the oil and butter. Add the sugar and vinegar, season and taste, adjusting the vinegar and sugar if necessary.Cover the pan with foil and place the oven for 15 minutes.
When the beetroot is cooked remove from the oven and arrange neatly in the pan. Roll out the pastry and cut a circle a little larger than the pan. Carefully place the pastry over the beetroot tucking the excess pastry into the pan. Return to the oven and cook for 20-25 minutes until golden and puffed up.
Whisk together all the vinaigrette ingredients. When the tart is ready remove from the oven and leave to rest for a few minutes. To serve place a large plate over the pan and carefully, but quickly, turn upside down remove the pan and pour over the vinaigrette.
