This little flavour party is one my ‘go to recipes’ for our Taste Byron Bay Food Tour lunches, making the most of in season local beetroot. It is a rather unassuming dish BUT always gets lots of OMG’s from our guests, quickly followed by “can I please get the recipe?!”.
Our Beetroot Tarte Tatin recipe is super simple to make is is perfect for vegetarians or anyone living a meat free Monday lifestyle, and is also perfect for taking to picnics or “bring a plate” dinner party with friends and family.
INGREDIENTS:
5-6 medium beetroots – raw (try and get them all to be roughly the same size)
3 fresh bay leaves
½ bunch thyme
100g butter
Extra Virgin Olive Oil
salt & pepper
1 sheet puff pastry
½ cup full cream milk
Chervil to garnish (if you can’t find chervil you can substitute chopped parsley)
150g soft goats cheese or goats curd
5-7 medium red onions – peeled – cut in half and slice
2 fresh bay leaves
3 sprigs thyme – picked
Extra Virgin Olive Oil
150ml red wine
100ml Balsamic Vinegar
2 tbs soft brown sugar
METHOD:
- preheat your oven to 180 Celsius
- using a baking tray – place two sheets of alfoil over lapping (making a cross like pattern) then place a sheet on baking paper in the bottom of the tray
- cut the roots off your beetroot (this will also create a flat surface for them to sit up straight) if the beetroots are big – simply cut them into quarters to reduce the cooking time (you want to keep the beetroot pieces sitting all together though so the beetroot remains a circle)
- place your whole beetroot on top of the baking paper – scatter over the bay, butter, thyme, drizzle with olive oil and season with salt and pepper
- wrap the sides of the alfoil up around the beetroot – so the parcel is totally sealed (this is important to ensure the beetroot cooks evenly and retains all the natural juices and flavour)
- depending on the size of the beetroot is should take approx. 45-60 mins to cook
- test the beetroot is ready in the same way you would a potato ie insert a skewer and see if goes through easily it is ready
- remove from the oven when ready – allow to cool for 5-10 mins before you open the alfoil pack – as it will be fully of steam – once cool open with care
- for the onions :: using a non stick fry pan – heat the fry pan to medium heat – then add a drizzle of olive oil – place your onions in the pan evenly – add the bay, thyme and season with salt and pepper
- stir the onions occasionally allowing them to soften – do not allow the onions to get any colour on them though – once softened add your red wine and simmer until the red wine has reduce by half
- then add your balsamic vinegar and allow to simmer until the onion mixture becomes soft and glossy – once the onions have completely collapsed and the vinegar has returned by three quaters – remove from the heat and stir in your brown sugar until it has dissolved
- check the seasoning and your are done!
- to assemble the Tarte Tatin :: simply peel the beetroot with a table knife (the skin should come off easier) place an even layer of your cooked onions at the bottom of an oven proof pie dish – cut the peeled beetroot into wedges and fan out evenly over the onions – then place the slightly defrosted puff pastry on top
- press the puff pastry onto the sides of your pie dish – so you have a perfectly sealed tart – remove any pastry that is hanging over the sides with a knife – gently brush the top of the pastry using a pastry brush and the milk – make sure you have a thin but even coating of the milk
- cook in a preheated 180 Celsius oven for approx. 30 mins or until golden brown
- allow to cool slightly before using a plate to turn the tart over making it a Tarte Tatin!
- garnish with goats cheese and your picked chervil
TIPS:
- if you don’t feel confident turning the tart upside down onto a serving plate – don’t worry! Simply keep the tart in the pie dish and serve at the table in the pie dish
- if you not a fan of goats cheese, ricotta also works perfectly well with the flavours in this dish
- I often take this dish to friends houses or picnics as it is glorious served at room temperature – for picnics I simply serve it in the pie dish for ease
- soft brown sugar is best for this recipe – it not only gives you the right flavour balance with the balsamic it also adds a lovely glossy finish
- you can keep any left over cooked onions in a glass jar in the fridge for a couple of months – they are also great for adding to cheese platters or dolloping on sausages and mash heavenly!
- I often use the leftover beetroot for making a cumin and beetroot dip :: simply add any remaining beetroot to a blender with some yoghurt, ground cumin, salt and pepper – Yep it really is that easy!
We’d love to see some of your recipe creations, please tag us on Instagram so you can see your creations.
Enjoy xxx
