Name: Beetroot Tarte Tatin
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 10 - 12 beetroot; 2 tbsp butter; 2 tbsp brown sugar; 2 tbsp red wine vinegar; 2 garlic cloves; fresh thyme; sea salt; puff pastry; crème fraîche to serve; salad leaves to garnish; edible flowers to garnish

Recipe Disclaimer

Tap for method

Ingredients (11)

10 - 12	beetroot
2 tbsp	butter
2 tbsp	brown sugar
2 tbsp	red wine vinegar
2	garlic cloves
	fresh thyme
	sea salt
	puff pastry
	crème fraîche — to serve
	salad leaves — to garnish
	edible flowers — to garnish

Tap for ingredients

Method:

Preheat the oven to 200°C.

Trim the beetroots and place them in a pot of cold water. Bring the water to the boil and cook for 20 to 30 minutes until a knife can easily pierce the beetroots.

Drain and set aside to cool before peeling. Melt the butter in a heavy-based skillet. Add the brown sugar and stir until it dissolves and starts to caramelise.

Add the red vinegar (take care as this will create steam), followed by the thyme leaves and garlic. Stir to combine and turn off the heat.

Cut the beetroots in half lengthways and arrange them on top of the caramel mixture. Cut a round from ready-made puff pastry to cover the beetroots.

Cut an X into the centre of the pastry to let the steam escape during baking. Place the skillet in the middle of the oven and bake for 25 to 30 minutes until the pastry is puffed and golden.

Remove the skillet from the oven and set aside for 5 minutes before turning it out. Be careful, the skillet will be hot! Place a suitable platter upside down over the skillet.

Hold the handle with one hand (using a dry dish towel) and place your other hand on the base of the platter. With one quick and careful move, turn the platter and skillet over.

Top the tart with the crème fraiche and decorate with salad leaves and edible flowers.

Serve immediately.

Recipe by Jessica and Luke from Good to Gather.