I had my big oven on while making my lamb chops, cauliflower ‘cous cous’ and roasted baby vegetables, so popped a tray of cut red onions in to roast too. I was keen to try out a baby beetroot and roasted red onion tart tartin which I had seen Michel Roux Jnr make on his show Food & Drink the night before.
The red onions I used were quite small so I trimmed the ends and cut them in half so they were more or less the same size. I roasted these and the baby beetroot for about 25 minutes at 180 C, until they were cooked through and starting to caramelise. You can roast onions slowly for a very long time, but I wanted to keep some texture for the tart. It is important to roast them before otherwise they will be too firm if they are baked in the tart only.
If you don’t have baby vegetables, use normal-sized, but ensure you cut them into roughly the same thickness so they make a more or less even layer in the tart.
I made and shot this right at the end of the day in the last few rays of daylight, so I forgot to add a very important element, the cheese. I had a block of the most delectable goats milk Pecorino which I shaved generously over the tart. It totally made the dish. I bought this recently at the Cheese Festival and its a real winner for me because it hits my adoration for goats cheese head-on (its very goaty), but has the texture and saltiness of Parmesan. The tart is fairly sweet, so this really does need a cheese of sorts. I think creme fraiche mixed with goats cheese would also be lovely. Michel didnt use balsamic or cheese in his recipe, but I felt those elements really helped offset the sweetness of this tart.
If you missed my beetroot series in 2011 – you can click the link and see how I got carried away with this marvelous bright red vegetable.
Recipe | serves 4
- 200g baby beetroot, peeled and ends trimmed
- 500g small red onions, peeled, trimmed and cut in half (or to the same thickness as the beetroot.
- 60g sugar
- 2T balsamic vinegar
- 4 – 5 sprigs of thyme
- 1 x 250g ready-made butter puff pastry
- sea salt and pepper
- goats cheese pecorino or Parmesan to serve (or other similar)
Preheat the oven to 180 C and roast the onions and beetroot as per instructions above, with a few thyme leaves, salt and pepper for 25 – 30 minutes.
In a medium sized pan (I used a 23cm oven proof frying pan) heat the sugar and balsamic vinegar until it becomes a caramel (about 4 – 5 minutes). Don’t stir this, just swirl it around until it starts bubbling and thickening. At this point, remove it from the heat and scatter over a few sprigs of thyme, as well as leaves from about 2 sprigs onto the caramel. Arrange the slices of beetroot and onion evenly (cut side facing down) over the bottom of the pan.
Place the puff pastry over this and tuck the edges lightly down the sides, and bake in the oven for 20 minutes until golden brown.
Remove the tart from the oven, allow it to cool slightly and then invert it over a large plate. Shave goats cheese Pecorino, Parmesan or crumble goats cheese over the top and serve.
*notes: Serve this with a green salad to make a lunch or light supper, or make them into individual tart cases and serve as a starter.
I look forward to connecting with you again in the future.
Visit my Drizzle and Dip Facebook page to get updates of all my posts.
I can also be found enthusiastically pinning beautiful food images on Pinterest.