Roasted onion and beetroot tarte tatin
Michel Roux's Roasted onion and beetroot tarte tatin recipe with balsamic caramel.
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Ingredients
- 200 g baby beetroot peeled and ends trimmed
- 500 g small red onions peeled, trimmed and cut in half (or to the same thickness as the beetroot.
- 60 g sugar
- 2 T 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
Instructions
- Preheat the oven to 180 C and roast the onions and beetroot as per the 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 goat's cheese Pecorino, Parmesan or crumble goat's 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.