Beetroot tarte tatin
Celebrate the earthy purple veg in this vegan Christmas centrepiece — we've used beetroot tops to create a zingy salsa verde to drizzle over the puff pastry tart
Shallot tarte tatin
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 300g puff pastry
- 1 tsp cayenne papper
- 1 tbsp olive oil
- 400g banana shallotspeeled and halved
- 50g caster sugar
- 4 tbsp sherry vinegar
- 1 tbsp unsalted butter
- a few sprigs thymeleaves picked
Nutrition: per serving
- kcal425
- fat25.8g
- saturates11.8g
- carbs40.1g
- sugars16.8g
- fibre6g
- protein4.3g
- salt0.6g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6.
step 2
Roll the block of pastry out to a 5mm thickness and sprinkle over the cayenne pepper. Cut a circle to roughly the size of an ovenproof frying pan. Chill.
step 3
Heat the olive oil in the large ovenproof frying pan. Add the shallots and fry for 4-5 minutes until caramelised. Add the sugar and vinegar, and cook for 10 minutes, turning and basting the shallots regularly. Once the shallots are tender, and the sugar and vinegar are syrupy, stir in the butter and thyme, and arrange neatly, with the cut sides facing down. Cool slightly.
step 4
Put the pastry disc over the shallots, tucking it down and round at the edges and prick a few times with a knife to allow steam to escape. Bake in the oven for 25 minutes until puffed and golden brown.
step 5
Cool for 5-10 minutes, then put a plate over the pan and very carefully flip over to turn the tart out (see cook’s notes below).
