Sign up to our newsletter for the latest blog posts and exclusive offers - SUBSCRIBE

Food from The Hills - Beetroot & Red Onion Tarte Tatin

It is the last week of Vegan Month, and so before we get truly and decadent (think umptuous oozing puddings and gorgeous bakes!) for the festive season, today we have a beautiful vegan tart showstopper. The beetroot is a lovely earthy Autumn vegetable, rich in flavour and adds a good texture and slight sweetness. The bold red against the green salad also makes it ideal for a meat-free Christmas Day, should you be menu planning already!

Ingredients

  • 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 (try vegan Jus-Rol)
  • 1 orange, zested
  • peppery green salad, to serve


Method

  1. 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.
  2. 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.
  3. 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.


Tips: 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.

To view the recipe and more, find it at BBC good food

About the author: Laura Cutress

Laura is the owner and director of Anchor & Dash, brand development and marketing agency. She believes that everyone deserves an online presence which makes them feel proud. Her mission statement is simple: building business through creative, authentic and inspiring digital marketing. If you would like to chat more about growing your brand, talk to her over at www.anchoranddash.com , on Facebook, or her personal favourite, Instagram.

More about the author


More from the author

Comments on Food from The Hills - Beetroot & Red Onion Tarte Tatin

    Leave a comment

    Login to comment

    Sign up today

    Get the latest from The Hills...

    Get all the latest blog posts, features of the week, exclusive offers straight into your email inbox.

    Join the

    Directory

    They’re hidden in the hills…

    Add your beautiful business to our community and join other rural makers, creators, crafters and brands in our directory and business services.


    Join the directory

    Login Required

    Sorry, but the post you want to read is for registered members only.

    Login below to try again or register an account

    Login Register

    Login Required

    Sorry, but the post you want to read is for Premium & Business members only.

    Login below to try again or register for a Premium or Business account

    Login Register

    Login Required

    Sorry, but the post you want to read is for Business members only.

    Login below to try again or register for a Business account

    Login Register