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Beetroot + Shallot Tarte Tatin
This vibrant tart is packed with earthy, tangy and sweet flavours. We love to serve with a salad or steamed vegetables for a more filling meal.
Ingredients
Ingredients
- raw beetroot, peeled + cut into 1cm thick wedges
- echalion shallots, peeled + halved lengthways
- olive oil
- balsamic vinegar
- fresh rosemary, leaves chopped
- salt + pepper
- vegan puff pastry, or gluten-free pastry
- plain flour, for rolling (or gluten-free flour)
- vegan feta
- pecans, roughly chopped
- rocket, optional
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Add the beetroot, shallots, 1 tablespoon of olive oil, balsamic vinegar, rosemary and pinches of salt and pepper to an oven-proof pan approximately 26cm (10”) in diameter (see notes if you don’t have an oven-proof pan). Mix, then cover with baking paper or foil and roast for 50 minutes, stirring occasionally.
- 3
Lightly flour a clean work surface and roll out the pasty so it’s 2cm (0.8”) larger than the diameter of your pan. Remove the pan from the oven and evenly distribute the beetroot and shallot to create a flat layer. Place the pastry on top and carefully tuck the edges down into the sides of the pan. Bake for 35 minutes or until the pastry is puffy and golden brown all over.
- 4
Leave the tart to rest for 5 minutes, then use a knife to loosen the edges of the pastry. Place a chopping board on top of the pan and carefully turn out the tart onto the board.
- 5
Crumble the feta and sprinkle the pecans over the tart, then top with the rocket and slice to serve.
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