Bursting with colour and flavour, this beetroot and shallot tarte tatin is made using store-bought buttered puff pastry and topped with baby-beetroot leaves and cheese shavings. The Tarte Tatin makes a delicious lunch or light dinner that is ready in under 30 minutes.
Beetroot and Shallot Tarte Tatin Recipe
Serves 4
Ingredients:
30g butter
6 shallot, peeled
2 tbsp brown sugar
1 tbsp red-wine vinegar
9 baby beetroot, cooked and halved, baby-beetroot leaves reserved, to serve
1 sheet buttered puff pastry
½ cup baby-beetroot leaves
½ cup ricotta salata or other hard salty cheese, shaved
Method:
Preheat oven to 200°C.
Heat butter over medium heat in 21cm frying pan with a metal handle. Add shallots and cook, turning, for 8-10 minutes, or until tender and golden. Add brown sugar and cook for another 1-2 minutes, or until mixture begins to caramelise. Add vinegar and cook for 1 minute.
Carefully arrange beetroot in the bottom of the pan; top with a 26cm circle of pastry, slightly tucking in the sides.
Transfer to oven and bake for 10-15 minutes, or until pastry is golden and puffed. Turn out onto a serving plate and top with baby-beetroot leaves and cheese shavings.
