Preheat the oven to 180C
Mix the oil, sugar and balsamic vinegar into an oven proof pan.
Quarter the beetroot and the red onions
Place the beetroot in a pattern in the pan and then place the red onions in the spaces in the pan.
Simmer in the pan for 10 mins.
cover the pan with an oven proof lid or use metal foil and place the pan in the oven for 30 mins.
While it is in the oven, unroll the pastry and cut out a circle to fit just inside the pan. I used a saucepan lid and cut off a strip and pushed onto the side so to get a piece big enough to cut a circle.
After 30 mins, remove the pan from the oven (careful – hot handles) and place on the hob. Gently push the beetroot and onions tighter together in the middle of the pan.
Place the pastry over the beetroot and onions and tuck the pastry around the edge.
Make a hole in the middle of the pastry to allow the steam to escape. Brush the pastry with plant milk and return to the oven for 20 mins,
After 20 mins remove from the oven and allow to rest for 10 mins.
use a knife and release the pastry from the pan.
Place a board over the pan and holding the board against the pan, in one motion flip the board and pan. place on the worktop and gently remove the pan.
If there is any beetroot or onion stuck to the pan, simply use a spoon to remove and place back on the tart in the hole where it should fit.
Its ready to serve with a salad with a vinaigrette dressing.
Ingredients 
oven proof pan 
mix the oil, sugar and balsamic in the pan 
quarter the beetroot and onions 
place the beetroot in the pan 
add the onions 
simmer on the hob for 10 mins 
cover with silver foil and bake in oven for 30 mins 
roll out pastry and measure 
path the pastry to fit 
cut out a circle 
remove waste 
gently push the veg tighter together 
lay the pastry over the veg and tuck down the sides 
make a hole to let the steam escape 
wash over with plant milk and bake for 20 mins 
remove from oven and allow to cool for 10 mins 
use a knife and release the pastry from the pan 
lay a board over the pan 
in one motion, flip the pan 
remove the pan 
serve with a salad
Beetroot and red onion tarte tatin
Equipment
- oven proof pan
Ingredients
- 2 tbsp olive oil
- 500 g cooked beetroots I used 2 packets of cooked vac packed beetroots
- 450 g red onions about 3 onions
- 320 g vegan puff pastry its one packet of vegan puff pastry
- 1 tbsp light brown sugar any sugar will do
- 2 tbsp balsamic vinegar
Method
- Preheat the oven to 180C
- Mix the oil, sugar and balsamic vinegar into an oven proof pan.
- Quarter the beetroot and the red onions
- Place the beetroot in a pattern in the pan and then place the red onions in the spaces in the pan.
- Simmer in the pan for 10 mins.
- cover the pan with an oven proof lid or use metal foil and place the pan in the oven for 30 mins
- While it's in the oven, unroll the pastry and cut out a circle to fit just inside the pan. I used a saucepan lid and cut off a strip and pushed onto the top so get a piece big enough to cut a circle.
- After 30 mins, remove the pan from the oven (careful – hot handles) and place on the hob. Gently push the beetroot and onions tighter together in the middle of the pan.
- Place the pastry over the beetroot and onions and tuck the pastry around the edge.
- Make a hole in the middle of the pastry to allow the steam to escape. Brush the pastry with plant milk and return to the oven for 20 mins,
- After 20 mins remove from the oven and allow to rest for 10 mins.
- use a knife and release the pastry from the pan.
- Place a board over the pan and holding the board against the pan, in one motion flip the board and pan. place on the worktop and gently remove the pan.
- If there is any beetroot or onion stuck to the pan, simply use a spoon to remove and place back on the tart in the hole where it should fit.
- It's ready to serve with a salad with a vinaigrette dressing.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).