Beetroot Tart Tatin
NOTE: Beets have are rich in water, have a fair ammount of fiber and protein, and low in calories.
RATING
SERVES
6
PREP TIME
15 min
COOK TIME
45 min
Ingredients
- 1 pound / 400 g parboiled peeled beets, cut into wedges
- 1 red onion cut into wedges
- 3 Tbsp extra virgin Greek olive oil
- 2 Tbsp sherry vinegar
- 1 Tbsp soft brown sugar
- 1 Tbsp petimezi grape molasses, honey or pomegranate molasses
- 2 star anise
- Flour for rolling
- 1 pound puff pastry or vegan puff pastry
- 1 orange zested
Instructions
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Heat oven to 375F/180C.
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In a bowl, toss the beetroot and onion in 2 tablespoons of the oil, the vinegar, sugar and molasses or honey. Add the star anise and season well with salt and pepper.
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Heat the remaining olive oil in a large, ovenproof non-stick frying pan, then add the beet and onion mixture, covering the surface of the pan. Cover with foil and bake for 45 minutes.
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On a well-floured surface, roll the pastry a little, making it large enough to cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for another 35 minutes, or until the pastry has puffed up and is a deep golden brown.
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To serve: Slide a knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate – wear oven mitts when you do this and be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
