Carmelised Beetroot Tarte Tartin

I saw this recipe in a free magazine and decided to put my own twist on it. I added pistachios and black pitted olives with rocket to finish it off. The recipe also asked for goats cheese, however I only had feta which worked well. I served it with a nice piece of beef fillet, which was much appreciated by the man in my life. But you could even serve this as a dish by itself. I think colours are the secret to making a dish that little more WOW and the colours and taste of this dish will not disappoint you and your loved ones!


What you will need:

• 2 bunches Beetroot
• 1 tbsp Oil
• 1 Red Onion, sliced
• 1 tbsp Balsamic Vinegar
• 1 tbsp Brown Sugar
• 375 g Block of Frozen Puff Pastry, thawed
• 1 tbsp Butter, melted
• 50 g Soft Goat’s Cheese or Greek Feta
• 1 tsp Extra Virgin Olive Oil
• 1/2 cup of pitted olives
• 1/2 cup of pistachios
• a handful of rocket

Method:

1. Cut leaves from beets, reserving small tender leaves to serve. Scrub beets and place in a large saucepan. Cover with water and boil, covered, for 1 hr, or until tender. Drain and, when cool enough to handle, peel and cut each beet into 6-8 x 2cm wedges. Beetroot is messy to prepare so wear disposable gloves when peeling and chopping it.
2. Preheat oven to 220°C or 200°C fan.
3. Heat oil in a 24cm, ovenproof frying pan on medium. Cook onion for 10 mins, or until very soft. Add vinegar and sugar and cook, stirring, for 3 mins, or until caramelised. Remove from heat. Add beetroot.
4. Roll pastry between two sheets baking paper to a 26cm round. Lay pastry over beetroot, tucking down sides slightly around beetroot on inside of frying pan. Brush with butter. Transfer to oven and bake for 25 mins, or until puffed and golden.
5. Allow to sit in pan for 5 mins, then invert onto a serving plate. Crumble over goat’s cheese and scatter with olives, pistachios and rocket. Drizzle over extra virgin olive oil before serving.

Reciepe was taken and altered on:

http://recipes.coles.com.au/recipes/1726/caramelised-beetroot-tarte-tartin/

Before the oven:

After the oven:

Plated up! Excuse the messy plate!

As an alternative I think you could do a lot of different things with this dish like pear and blue cheese, or pumpkin, sage and ricotta. A really cheap and easy meal especially now it is getting colder. Use the idea, and remember DON'T BE AFRAID to experiment with flavours!