
Begin by roasting the beetroot, wrap in foil and cook on a baking tin for approximately 30 mins at 180 0c until they are just tender but not soft.
Peel the beetroot and cut into quarters.
Heat the oil and butter in a 9 inch/ 20 cm oven proof frying pan and add the beetroot.Coat in the oil before adding the sugar and vinegar and season. Cover and cook for a further 10 minutes in the oven.
Arrange the beetroot in the pan so that it fits tightly.
Roll out the pastry and cut a circle slightly larger than the frying pan, place the pastry on top of the beetroot and tuck the excess down the sides of the pan.
Cook for 20/25 minutes until golden and puffed up.
Make the dressing by whisking the ingredients together .
Allow the tart to rest for ten minutes before turning upside down on a serving plate. Sprinkle with the lemon zest.
Drizzle under half the dressing over the tarte tatin and crumble over goats cheese or feta. Reserve the rest of the dressing for salad leaves.
4 comments on “Beetroot tarte tatin”
Jan
05 Mar 2013
I must just say that the meal on Friday was scrumptious! Many thanks to you and the Staff for a delicious time…I fully expect that would be endorsed by the others!
I look forward to seeing you in April and May too please..it’s so nice to know that nice people are there and that if I come on my own I will not feel awkward or left out.
Sally
14 Mar 2013
So delighted you enjoyed – look forward to seeing you in April!
Jonathan
06 Mar 2013
The meal on Friday was delicious and this was a particular highlight. I eagerly look forward to coming back and trying your recipes again.
Becky T
24 Apr 2013
Delicious! We had it with Brie and went together well. Definitely a small garlic clove is required though!! There will be no vampires in this house tonight 🙂