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Something quick and delicious with Beetroot
I’ve just got back from the Boscastle Food Festival (more later!) and arrived home with a cool bag full of stuff with ‘use by’ dates. AND, my lovely sweetfire chilli beetroot samples needed finishing too. So, here’s a beetroot tart tatin. It’s a bit of an experiment, but one that tasted delicious (I need more practise to get it to look pretty too!). The concept of tart tatin is that by cooking your tart upsidedown, the filling stays lovely and moist and caramelises, while the pastry crisps up. And I am pleased to say it works just as well with a savoury dish as with a sweet one, so I am planning on trying a few more variations on this.
Here’s how to make a Beetroot Tart Tatin for one hungry person or as an accompaniment for 2. You can see from the photo, I served this one with peppered smoked mackerel that I’d bought at the Boscastle Food Festival.
4 or 5 sweetfire chilli baby beetroots
1 large red onion
100 grams feta cheese
1 tablespoon olive oil
About a tablespoon of Balsamic vinegar (depending on the strength)
2 teaspoons sugar
Four or five good sprigs of fresh thyme
A clove of garlic
Rough puff or flakey pastry rolled out into a round to fit your baking dish with a fingers width overlap
Pre-heat the oven to 180c
Slice the onion as finely as possible and crush the garlic. Sweat off gently in the olive oil till really soft then add the vinegar and sugar and allow the mixture to caramelise. Stir in the thyme and check the seasoning. Be careful not to over salt (feta is quite a salty cheese).
Pour into a metal skillet or flan dish
Slice the baby beets into halves or thirds. You could use any cooked beet for this but obviously you need to adjust the seasoning accordingly!
Dot them neatly into the onion mixture
Crumble the feta cheese over the whole thing.
Drape the pastry over the top and push the edges down around the mixture to make a fitted ‘lid’
Put into the pre-heated oven and cook for 15 minutes or so till the pastry has risen and is golden brown
Put a plate over the top of the dish and invert so that the whole mixture comes out!
Eat while hot or warm