Social media can be a wonderful thing – raising awareness for good causes, sharing happy snaps / good ideas / keeping up to date with your friends and relatives and getting in touch with people you would never otherwise meet. So, when I saw this fabulous looking Beetroot Tarte Tatin on my Twitter feed, I asked the person who cooked it – Rubbish Wife (a funny ‘handle’ but I’m sure that’s not an accurate description of her!) if she would share her recipe with A&G readers. And she kindly agreed, so here it is.
Rubbish Wife’s Beetroot Tarte Tatin
Brilliant combination of caramelised beetroot, puff pastry and cheese
30g caster sugar
1/4 tsp sea salt
2 tbsp sherry vinegar
1 tsp runny honey
Freshly picked thyme leaves – a couple of sprigs
2 cooked beetroots (not pickled)
Ready-rolled puff pastry
Crumbled goats or feta cheese & rocket leaves or watercress to serve
Line two miniature loose bottomed flan tins with greaseproof paper, allowing plenty of extra to create a collar to prevent the caramel leaking out
Melt the butter in a small saucepan and add the sugar. Stir until the sugar has dissolved, then add salt and the vinegar. Continue to cook, stirring continuously until the caramel has gone fairly deep brown. Remove from the heat and stir in the honey and thyme leaves. Pour into the base of the prepared tins.
Slice the beetroot – not too thinly – and arrange the slices neatly on the top of the caramel, taking care not to burn your fingers. Fill any gaps with odd shapes of beetroot leftovers. Season with salt and pepper.
Cut 2 circles of pastry slightly larger than the tins and lay each one over the top of the beetroot, carefully tucking the edges right down inside the edges of the tin using a flat spoon handle.
Bake at 180c for 20 minutes or until the pastry is golden and puffy.
Allow to cool slightly then invert a plate onto the top of the tin, turn the whole lot over. Allow to stand for a few seconds to let the gloriously pink caramel drain onto the plate and then carefully remove the tin and peel off the greaseproof paper. Slide into the top of salad leaves and crumble over the cheese.
Serve warm or cold
Lots more tried and tasted vegetarian recipes here