Beetroot and Red Onion Tarte Tatin

Beetroot and Red Onion Tarte Tatin

Method

Preheat the oven to 180ºC

Place the beetroot on a tray. Drizzle some oil over them and a little salt and pepper. Cover this with tin foil and place in the oven for about 40 minutes. Check them with a small knife to make sure they are done. Once done remove from the oven and allow to cool. Once cool enough to handle, peel them (use gloves to prevent your hands from staining), cut them into wedges.

Roll out the pastry and cut it into a disc large than your pan or pie dish.

Put an ovenproof pan on a medium heat (don’t worry if you don’t have one, use a pie dish). Add the butter and add the onions (this can be done when the beetroot is cooking). Let the onions cook for about 10 minutes and stir occasionally, add the balsamic and sugar and cook for another 5 minutes.  Add the thyme. Take off the heat and carefully add the beetroot to form an even layer.

Cover the pan with the pastry and roll up the excess that is over the edges. Use a fork to pierce the dough.

Place in the oven and bake for about 25 minutes. Once it the pastry is done, remove from the oven, leave for a minute. Put a plate on top of the pan carefully turn it over so that the beetroot and onion is on top.

Serve warm with some salad and goat’s cheese.