A different kind of blog this time as the other day I made a beetroot tarte tatin and it was just so delicious I had to share!
Beetroot Tarte Tatin
4 medium beetroot
4 cloves garlic
3 medium onions
1 tbs butter
2 tbs olive oil
2 tsp thyme leaves
3 tbs balsamic vinegar
1 tbs sugar
200-250g puff or shortcrust pastry (use a packet or your own version – if using ready rolled you’ll need to double it
Some sort of cheese – I used mascarpone and parmesan, taleggio would work well, any goat’s cheese, melty blue cheese – even cheddar would be delicious.
Oven at 200 degrees C
Wash the beetroot and boil in a saucepan with the garlic til soft (approx 30 min).
Make or shape your pastry to your oven proof dish (25 dish cm diameter – circular works better, but square/rectangle is also fine).
Cut the onions into eighths lengthwise so you have good chunks and then very gently fry them for about 20 mins in the butter and olive oil. Halfway through cooking, add the thyme, vinegar and sugar.
Squish the skins from the beetroot and garlic and combine in your dish with the onion mixture. Lay the pastry on top and tuck down the edges.
Bake in the oven for about 25mins – until your pastry is done. Then turn on the grill.
Lay a flat plate or over tray over your dish then careful tip the two over so that the taste is turned out with the pastry underneath.
Dot the top with as much or little cheese as you like and grill for a few minutes.
Serve with whatever you fancy – great with new potatoes and a salad.
I forgot to photograph this so image take from foodidies.com – thank you!