November 30, 2022
With its vibrant deep ruby red and light green hues, this delicious tarte tatin makes a great addition to any celebratory table.
400g small beetroots, washed and dried and cut into medium bite-size wedges
2 small red onions cut into wedges
2 tbsp plant based Nuttelex plus extra for greasing the frypan
sea salt flakes and ground black pepper
1 1/2 tbsp plant based Nuttelex
plain flour for bench top to roll pastry
1Heat oven to 180C fan forced or 200C normal. Grease base of frypan with Nuttelex.
2Carefully arrange the beetroot & red onion wedges in the base of the oven-friendly frypan. Keeping in mind this will become the top of the tart. Once base is covered, drizzle with the the olive oil and add the star anise. Next drizzle the rice wine vinegar over the base and follow with the brown sugar. Season with salt & pepper and then add the Nuttelex in dollops over the top before covering with aluminium foil and baking in oven for 45 minutes.
3Once cooked, set the frypan aside ready for the pastry base to be added.
The Pastry Base
1Spread Nuttelex in between the first & second sheet of pastry, then stack the 3 sheets, one on top of the other.
2Sprinkle bench surface area with flour. Roll out the pastry stack to the same size as your frypan and use a sharp knife to cut a circle to fit the top of the pan. Score the pastry with a fork. Now, gently and carefully lift the pastry onto the frypan filled with cooked beetroot and onion. Tuck the pastry into the sides of the pan with either a bread knife or spatula (as pictured).
3Bake for 30-35 minutes until golden brown. Once baked, carefully slide a knife around the edge of the tart to release pastry from frypan edges. Then flip the pan onto a plate to release the tart. Top with fresh orange zest & micro greens. Accompany with a peppery salad dressed in a light vinaigrette.