LeaderBrand Beet tart

Beetroot Tarte Tatin


Preheat oven to 200C. Melt butter in an ovenproof, non-stick 19cm frying pan, over medium-high heat. Sweat off the onion then stir in the beetroot for 2 minutes. Add the sugar, vinegar and thyme. Season and stir for 2 minutes, or until the mixture thickens. Arrange the beetroot evenly over base of pan.

Trim the pastry into a 24cm disc. Lie the pastry over the beetroot and fold in the sides. Put in oven and bake for 20 minutes, or until puffed and golden.

Set aside for 5-10 minutes to cool, then turn out onto a plate. Sprinkle with goat's cheese and mint.



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