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Caramelised beetroot tarte tartin
Caramelised beetroot tarte tartin
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Indulge in a flavorful and nutritious caramelized beetroot tarte tatin.
Ingredients:
  • 2 bunches beetroot
  • 18.40 gm oil
  • 1 red onion, sliced
  • 20.00 ml balsamic vinegar
  • 16.00 gm brown sugar
  • 375g block Brand frozen puff pastry, thawed
  • 20.00 gm butter, melted
  • 50g soft goat's cheese
  • 4.60 gm extra virgin olive oil
Instructions:
  • Separate beet leaves, setting aside the small tender ones for serving. Clean and place beets in a large saucepan, cover with water, and boil for 1 hour until tender. Drain, and when cool enough to handle, peel and cut each beet into 6-8 wedges measuring 2cm each. To avoid staining, wear disposable gloves while peeling and chopping the beets.
  • Preheat the oven to 220C (200C fan-forced).
  • In a 24cm ovenproof frying pan over medium heat, sauté the onion for 10 minutes until very soft. Stir in vinegar and sugar, cook for 3 minutes until caramelised. Remove from heat and add beetroot.
  • Roll out the pastry between two sheets of baking paper into a 26cm round. Place the pastry over the beetroot in the frying pan, gently tucking the edges down around the beetroot. Brush the pastry with butter. Bake in the oven for 25 minutes, or until the pastry is puffed and golden brown.
  • Let it sit in the pan for 5 minutes, then flip it onto a serving plate. Sprinkle with crumbled goat’s cheese and scatter with reserved beetroot leaves. Finish with a drizzle of extra virgin olive oil before serving.

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