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.
Supported by
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.
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.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
