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Beetroot & Eschalot Tarte Tatin

Beetroot & Eschalot Tarte Tatin

A great recipe for weekend entertaining, this tarte tatin is ready in under 30 minutes and will look beautiful when served.

Beetroot & Eschalot Tarte Tatin


Serves 4

30g butter

6 eschalots, peeled

2 tbsp brown sugar

1 tbsp red-wine vinegar

9 baby beetroot, cooked and halved

1 sheet buttered puff pastry

½ cup baby-beetroot leaves

½ cup ricotta salata or other

hard salty cheese, shaved


1 Preheat oven to 200°C.

2 Heat butter over medium heat in 21cm frying pan with a metal handle. Add eschallots 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.

3 Carefully arrange beetroot in the bottom of the pan; top with a 26cm circle of pastry, slightly tucking in the sides.

4 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.

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