cooking quick beetroot tatins
February 09, 2014
The cooked beetroot that comes in packets is quite often left lurking at the back of the fridge. Poor neglected beetroot. It can be difficult to find a use for it.
This upside down tart sorts this mess right out. I give you…beetroot tart tatin.
You can make this as big as you see fit, you could make a giant one or mini ones. A standard packet of beetroot makes enough for two. You may be one of those people that has the desire to roast your own, which would be really nice.
To make 2 tarts you need:
- 1 packet of cooked beetroot (or 4 cooked beetroot you’ve cooked yourself)
- 200g of puff pastry
- 2 red onions
- 100g goats cheese
- red wine vinegar or balsamic
Pre-heat the oven to 200°C/400°F/Gas6.
- Cut your red onions in half, peel them and slice them finely.
Add a nob of butter to a small pan, melt it, then add your onion and a pinch of salt.
Turn the heat to the lowest setting and let the onions sweat for about 15 minutes, stirring occasionally.
Meanwhile, cut your beetroots in half. Douse a little olive oil on a baking tray, rub it about, then arrange your beetroot cut side up in a clump of four.
- Roll out your puff pastry (100g per tart) into a square.
- Cover the beetroot cluster with the pastry and tuck the edges in.
- Bake for about 20mins, or until the pastry has coloured.
- Now add about half a tbsp of brown sugar and about a teaspoon of red wine vinegar to the onions, cooking for a further 5-10 minutes until they become sticky.
- Let the pastry cool a bit, then inverse the tart with a plate, to expose the underneath.
- Scatter with goats’ cheese and bake for another 5 minutes.
- Et c’est tout!
- Add your onions and you’re done :)