Beetroot & red onion tarte tatin
Bake our vegan tart for a showstopper at a dinner party. The bold red of beetroot against the green salad also makes it ideal for a meat-free Christmas Day
- Prep:10 mins
Cook:1 hrs 20 mins
- Serves 6
Nutrition per serving
- kcal 444
- fat 27g
- saturates 11g
- carbs 40g
- sugars 14g
- fibre 5g
- protein 6g
- salt 0.9g
- 400g beetroot, cut into wedges
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp rice wine vinegar
- 2 tbsp soft brown sugar
- 2 star anise
- flour, for rolling
- 500g block puff pastry (we used vegan Jus-Rol)
- 1 orange, zested
- peppery green salad, to serve
TipUse the pastry offcuts
Make vegan ‘cheesy’ straws with any pastry offcuts. Sprinkle mustard powder, nutritional yeast, salt and paprika on the puff pastry strips, twizzle into a corkscrew and bake in a hot oven until crispy and golden brown. Will keep for a week in an airtight container.Turning out the tart
If the tart doesn’t turn out, don’t panic. Just leave the pastry on the plate, and use a spoon or spatula to scrape out the beets and onions and arrange them on top.
Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate – be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.