Beetroot tarte tatin
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Ingredients
- 500g block ready-made puff pastry
- 500g beetroots, peeled and cut into wedges
- 2 tbsp olive oil
- 75g soft light brown sugar
- 75ml cider vinegar
- 2 tsp cumin seeds
- 1 tsp Marmite
- 2 tsp plant milk (such as soy or oat milk)
SALSA VERDE
- 100g beetroot tops or flat-leaf parsley
- 1 clove garlic
- 3 tbsp red wine vinegar
- 1 tbsp capers
- 2 tsp Dijon mustard
- 50ml extra-virgin olive oil
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Roll the block of pastry out to the thickness of a £1 coin and cut to a circle roughly the size of a 28cm ovenproof non-stick frying pan. Chill.
- STEP 2
Tip the beetroot wedges into the frying pan, season well and drizzle with the oil. Cover tightly with foil and roast for 20 minutes. Tip in the sugar, vinegar and cumin seeds, toss well, and roast for another 25 minutes, uncovered, until the beets are tender and sauce reduced slightly. Arrange the beetroot wedges in a nice pattern and cool slightly.
- STEP 3
Remove the pastry from the fridge and lay over the frying pan, tucking it in around the edges. Use a small knife to poke holes all over the pastry to help release any steam.
- STEP 4
Mix together the Marmite and plant milk, and brush all over the pastry. Bake for 30-35 minutes or until deeply golden and burnished. Leave to cool for 5 minutes then carefully use a plate to flip the tart out of the pan.
- STEP 5
Meanwhile, make the salsa verde. Tip the beetroot tops, garlic and vinegar into a high-powered blender and whizz until smooth. Add the capers, mustard, oil and plenty of seasoning, and briefly whizz again.
- STEP 6
Cut the tarte tatin into wedges and serve with the salsa verde for spooning over.
