Beetroot and red onion tarte tatin

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.

Beetroot and red onion tarte tatin
Print Recipe
5 from 1 vote

Beetroot and red onion tarte tatin

a delicious tart with rich sweet flavours of roasted beetroots and red onions
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Modern British, plant based
Keyword: Beetroot and red onion tatin
Servings: 4 people
Calories: 620kcal

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

Calories: 620kcal | Carbohydrates: 63g | Protein: 9g | Fat: 38g | Saturated Fat: 9g | Sodium: 304mg | Potassium: 628mg | Fiber: 7g | Sugar: 18g | Vitamin A: 41IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 3mg
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