A little riff off the classic Tart tatin made with apples. It's a great recipe to have in your back pocket when you need to use up beetroots or any hard fruit or veg to be honest.
This is a savoury version of the classic. Enjoy.
Beetroot Tart tatin
Rough Puff pastry – You can also use store bought
150g plain flour
125g cold unsalted butter
Pinch of salt
About 75ml Cold water to form a dough
About 180g of rough puff pastry
450g small beetroots
1 tbsp butter
1 tbsp sugar
1 tbsp balsamic vinegar
Thyme leaves from 1 sprig of thyme
5 twists of black pepper
Pinch of salt
crème fraiche sauce
50g crème fraiche
½ juice of a lemon
Salt and pepper to taste
Drizzle of extra vergin olive oil
Start by pre heating your oven to 180°c then clean your beetroots under cold running water.
Once you have cleaned all the dirt off the beets place them on a roasting tray with a little drizzle of olive oil, salt and pepper. Cover the tray with foil and roast for about 40 to 50 minutes or until the skins peel off easy and the beets are tender.
Alternatively you can boil the beets in boiling salted water until the skins peel off easy and the beets are tender. This takes about 30 minutes.
Rough puff method.
While the beets are cooking you can prepare the pastry. Put plain flour and salt into a large bowl. Using a cheese grater, grate the cold butter into the flour mix.
Using your hands work the pastry between your fingers to break up any big chunks of butter.
You are looking to achieve an almond meal like texture at this point before adding the water.
When you have the desired texture pour in about 50ml of cold water at a time mixing until you have a firm rough dough adding extra water if needed. It can take up to about 75ml.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
Cover with plastic wrap and put it in the fridge for 20 minutes.
Turn out onto a lightly floured work bench and roll the dough in one direction only, until 3 times the width. Keep edges straight as you can.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
Once beets are cooked leave to cool slightly so you can peel them with ease. Once peeled cut the beets in half length ways.
In a 8’’inch cast iron pan or cake tin gently melt the butter, sugar, vinegar, leaves of a sprig of thyme, salt and pepper. Once melted arrange the cooked beets flat sides facing up.
On a lightly floured work bench and roll the dough into a round shape about 8”inches in diameter and about 2 to 3mm thickness. Place the rolled out dough onto the beets and press down on the outsides to keep all the beets in.
Bake in the oven for about 30 to 40 minutes or until golden brown.
While your cooking the tart prepare the crème fraiche by mixing all the crème fraiche sauce ingredients together and seasoning to taste and serve on the side.
Once the tart tatin is golden take out of the oven and let it rest for 5 to 10 minutes before turning it out carefully on a plate.
Any of the juices that run out pour over the beets.
Scatter some beetroot leaves if any over the top and enjoy!