I have made this Beetroot Tarte Tatin by Flora Shedden for a supper party but I have also made it as a side dish for vegetarians and it is equally good as both.
Beetroot Tarte Tatin
50g brown sugar
1 tbsp balsamic vinegar
1 tsp ground corriander
400g cooked beetroot
500g puff pastry
Flour, for dusting
1 egg, beaten
40g feta, to garnish
100ml extra virgin olive oil
How to Prepare: serves 6
Preheat the oven to 200C/Gas 6.
In a large ovenproof and ideally non-stick frying pan (mine is 25cm diameter), heat the butter, sugar, balsamic and coriander together until foaming.
Slice the beetroot into thick discs (roughly 1-2cm thick) and arrange them in the pan in slightly overlapping concentric circles so you cover the whole surface. Cook for a minute or so then remove from the heat.
Grate the halloumi all over the top of the beetroot.
Roll out the puff pastry on a lightly floured work surface to form a circle a little larger than the pan. Place on top of the halloumi. Brush the pastry with beaten egg then use a knife to make a few holes in the surface.
Bake for 10 to 15 minutes or until the pastry is golden and has crisped up nicely. Allow to cool for 10 minutes.
To remove from the pan place a larger plate over the top of the pastry then in one swift movement flip the pan over 180 degrees. Remove the pan – if the beetroot is sticking tap the pan vigorously.
Crumble some feta over the tart. Place the mint and olive oil in a jug then use a stick bender to whizz together until very smooth. Spoon the bright green mint oil over the tart just before serving.
This is good with a little crème fraiche, watercress and lemon juice.