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!
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 what we call a Yorkshire pudding tin – a baking tray with four large, shallow indents for making individual tarts.
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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