Lucy's Cornish Beetroot Tarte Tatin
Beautiful beetroots paired with salted feta and scrumtious pastry to create a sweet, savoury dish using the finest seasonal produce.
This is great Autumn/Winter recipe to use up the fantastic produce from one of our FAMILY FOOD BOXES which often feature beetroot through the winter months.
To make this recipe you will need:
- 500g Beetroot
- 1 red onion
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp soft brown sugar
flour, for rolling - 500g puff pastry
- 100g Feta Cheese
And here’s how to do it…
STEP 1
Heat oven to 200C/180C fan/gas 6. Place the beetroot on a baking tray and cook in the oven for 45 minutes.
Once cool, Peel off the skin and slice into 1 cm thick slices.
In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar and season well.
Then neatly place the veg so that they cover the surface of the tart tins. Cover with foil and cook in the oven for 25 mins.
STEP 2
Roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your tart tins.
Carefully take the tart tins out of the oven, remove the foil and put the pastry on top, tucking it in all around the edges, then return to the oven and bake for 30 mins.
STEP 3
Remove from the oven and carefully flip the tarts onto a serving plate.
Add some crumbled feta cheese and some chopped basil.
