Tracey Anning-Beckett, sous chef of The Kitchen at The Donkey Sanctuary in Sidmouth, Devon, shares her recipe for beetroot tarte tatin
thedonkeysanctuary.org.uk
Serves 4
Oven temp 200°C / gas 6
- Flour for rolling
- Vegan puff pastry 500g
- Beetroot 400g, peeled and cut into wedges
- Red onion 1, peeled and cut into wedges
- Olive oil 3 tbsp
- Rice wine vinegar 2 tbsp
- Soft brown sugar 3 tbsp
- Fresh thyme a few sprigs, chopped
- Parmesan or vegan hard cheese to finish
- Watercress to serve
- Preheat the oven to 200°C / gas 6. On a floured surface, roll out the pastry to 0.5cm thick and let it rest for 5 minutes. Then place the circular ovenproof pan in which you will cook the tarte tatin on top of the pastry (upside down). Cut a circle of pastry 2cm wider than the lip of the pan. Remove the pan and cover the pastry with a tea towel to stop it drying out while you cook the vegetables.
- Toss the beetroot and onion wedges in 2 tbsp of oil, then stir in the vinegar and sugar, and season with salt and pepper.
- Heat 1 tbsp of oil in the circular pan. Once hot, add the beetroot and onion mix and spread evenly. Cover with foil and bake in the oven for 45 minutes until the vegetables begin to soften.
- Remove the pan from the oven and remove the foil. Sprinkle the thyme over the vegetables, then cover with the pastry and tuck in the edges so the vegetables are completely covered. Return the pan to the oven and bake for 35 minutes until the pastry is golden.
- Slide a palette knife around the edge of the pastry to release the tarte from the pan. Cover the pan with a plate that’s slightly larger, then carefully flip to release the tart onto the plate.
- To serve: top the tarte with grated parmesan or vegan hard cheese, and serve with a side salad of dressed watercress.
You will need
- Flour for rolling
- Vegan puff pastry 500g
- Beetroot 400g, peeled and cut into wedges
- Red onion 1, peeled and cut into wedges
- Olive oil 3 tbsp
- Rice wine vinegar 2 tbsp
- Soft brown sugar 3 tbsp
- Fresh thyme a few sprigs, chopped
- Parmesan or vegan hard cheese to finish
- Watercress to serve
Method
- Preheat the oven to 200°C / gas 6. On a floured surface, roll out the pastry to 0.5cm thick and let it rest for 5 minutes. Then place the circular ovenproof pan in which you will cook the tarte tatin on top of the pastry (upside down). Cut a circle of pastry 2cm wider than the lip of the pan. Remove the pan and cover the pastry with a tea towel to stop it drying out while you cook the vegetables.
- Toss the beetroot and onion wedges in 2 tbsp of oil, then stir in the vinegar and sugar, and season with salt and pepper.
- Heat 1 tbsp of oil in the circular pan. Once hot, add the beetroot and onion mix and spread evenly. Cover with foil and bake in the oven for 45 minutes until the vegetables begin to soften.
- Remove the pan from the oven and remove the foil. Sprinkle the thyme over the vegetables, then cover with the pastry and tuck in the edges so the vegetables are completely covered. Return the pan to the oven and bake for 35 minutes until the pastry is golden.
- Slide a palette knife around the edge of the pastry to release the tarte from the pan. Cover the pan with a plate that’s slightly larger, then carefully flip to release the tart onto the plate.
- To serve: top the tarte with grated parmesan or vegan hard cheese, and serve with a side salad of dressed watercress.
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