Beetroot & red onion tarte tatin
Make this vegan tart for a show-stopping centrepiece. The vibrant green against the bold red of beetroot salad and also makes it ideal for a meat-free celebration.
- Prep: 10 mins
- Cook: 1 hr and 20 mins
- Easy
- Serves: 4 – 6
Ingredients
Beetroot & red onion tarte tatin method
Steo: 1 Turn oven to 200C/180C fan/gas 6. Toss the beetroot and onion in a bowl 2 tbsp of the oil, vinegar and sugar. Add the star anise and flavour well. Heat the rest of the oil in a large ovenproof non-stick frying pan, and settle in the veg so that they coat the surface of the pan. Cook in the oven covered with foil for about 45 mins.
Step: 2 Roll the pastry to a thickness of 0.5cm on a well_floured surface and cut out a circle the same size as your frying pan. Carefully bring the pan out of the oven, detach the foil and jiggle the beets and onion around in the pan that it makes a compact layer. Place the pastry on top, tucking it in all around the sides, and return back the pan to the oven and bake for about 35 mins or until the pastry has puffed up and is a deep golden brown.
Step: 3 Slip a palate knife around the edge of the tart, and now put a plate on top of the pastry, serving side down. Toss the pan over to turn out the tart onto the plate – just be careful not to burn yourself with handle. Top with the orange zest and a dust of sea salt, Serve with a peppery salad on the side.
