Caramelised beetroot and onion tarte tatin

Caramelised beetroot and onion tarte tatin

Tarte tatin always sounded like such a lovely thing and they always look so very pretty! But I have a real aversion to cooked fruit. I don’t like apple pie, fruit crumbles… Or tarte tatin.

But I’ve found a solution in the form of savoury tarte tatin! Beetroot and red onion caramelised with balsamic vinegar, then fanned out and topped with pastry. There are walnuts for crunch and a little bit of cheese to make the whole thing ooze together.

They’re perfect dinner party food as an elegant appetiser, but they’re also great as a main meal with couscous and a green salad. Enjoy!

Beetroot tarte tatin (8)

Ingredients (makes 4 small tarts)
– roughly 180g shortcrust pastry, rolled out
– 200g cooked beetroot
– 1 small red onion
– 1 tablespoon butter
– 1 tablespoon brown sugar
– 3 tablespoons balsamic vinegar
– 80g mozzarella
– 40g roughly chopped walnuts
Optional – 4 tablespoons of soured cream mixed with a handful of chopped parsley

You will also need a baking tray with four large, shallow indents for making individual tarts.
Beetroot tarte tatin (1)

1. Peel and thinly slice the red onion into half moons. Cut the beetroot into thin wedges. Grease the baking tray well with oil or butter. Preheat the oven to 180°C.
2. Melt the brown sugar in a large frying pan, then add the butter. Add the beetroot wedges and onion slices and cook for about 10 minutes, until they begin to caramelise.
3. Add the balsamic vinegar and cook for a few more minutes, until the vinegar is reduced and thick.
4. Arrange the beetroot wedges in fan shapes in the baking tray. Remember, you will tip them out and the bottom will become the top, so aim for a nice pattern! Spoon the onion slices and sauce over the top.
5. Divide the walnuts between the four tarts. Cut the mozzarella into four slices and place on top of the beetroot, onion and walnuts.
6. Finally, use a cup, glass or cookie cutter to cut circles of pastry. Aim for them to be slightly larger than the size of the tart cases. Prick the circles with a fork.
7. Place the pastry circles on top of each tart case and tuck in the edges.
8. Bake for 25-30 minutes in the preheated oven until the pastry is cooked through. Remove from the oven and allow to cool for 5-10 minutes.
9. Turn them out gently and serve with a tablespoon of the soured cream and parsley mix (optional)

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Beetroot tarte tatin (1)


Mini baked Scotch eggs – with quails’ eggs and chorizo

Mini baked Scotch eggs with quails’ eggs and chorizo

Baked Chorizo Scotch Eggs (4)

Oh, but these are good! However, let’s make this clear up front – this is NOT a quick recipe! These take quite a bit of time to make. I thought they were more than worth it, but don’t start making them and expect to be done in ten minutes! Quails’ eggs are a bit of a bugger to peel.

These make a perfect snack and are ideal for a picnic. I took them for a picnic on the beach with friends, and they went down very well. They’re good hot or cold, and I can particularly recommend them with a little smear of mustard.

I don’t really like frying food, so I decided to bake these. It doesn’t quite make them entirely healthy, but it’s an improvement! The chorizo in them released a fair bit of oil during the baking, so make sure you have kitchen roll ready at the end of cooking.

Baked Scotch eggs (3)

– 18 quails’ eggs
– 100g chorizo
– 400g sausage meat (I bought sausages and squeezed the meat out, but you can buy the meat directly from your butcher)
– 1 tablespoon dried thyme
– 1 hen’s egg, beaten
– 50g flour
– 200g breadcrumbs

Baked Scotch eggs (1)

1. Place the quails’ eggs carefully in a pan. Pour over enough water to cover and bring to the boil. Once the water starts to boil, set your timer for two minutes. After two minutes, transfer the eggs to a colander and run under cold water for at least 3 minutes.
2. While the eggs cool,  place the sausage meat, chorizo and thyme in a food processor with fresh black pepper and whizz together until they are thoroughly mixed.
3. Now, peel the eggs! Tap them first then carefully peel all of the shell away. It is fiddly and will take time. Be patient, it’s worth it in the end.
4. Preheat the oven to 200°C.
5. Assembly time! Divide the meat mixture into 18 balls (I halved it, split each half into three sections, and then made three Scotch eggs from each section). Flatten the ball of mixture in your hand, place the quails’ egg in the middle and stretch the meat mixture around it. Smooth out any gaps as these will split during cooking. Repeat with the other 17 quails’ eggs.
6. Line a baking sheet with baking paper. Place three shallow bowls out for the flour, beaten egg and breadcrumbs. Take one of the egg-and-meat bundles and roll it in the flour, then the egg, then the breadcrumbs. Place on the sheet. Then, you’ve guessed it, repeat 17 times!
7. Bake for 20-25 minutes. Make sure all of the meat is cooked through. Once cooked, drain onto kitchen paper.
8. If not eating immediately, store in containers lined with more kitchen roll. Do not put the lid on the container until they are cooled, or they will go soggy. Enjoy!

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Baked Chorizo Scotch Eggs 5