Beetroot Tarte Tatin (serves 1 as a main course)
Ingredients
- 3 or 4 small heads of cooked beetroot
- 20g butter
- 20g brown sugar
- 30ml red wine vinegar
- Enough cold water to bind
For the pastry
- 100g strong flour
- 50g cold butter (diced)
- Pinch of salt
Method
- Add the butter to the flour and mix until the butter is completely covered (leaving lumps of butter)
- Add the salt then enough water to form a dough. Knead until smooth then wrap in cling film and rest the pastry in the fridge ideally for at least half an hour
- Place the butter, red wine vinegar and sugar in a small metal saucepan (suitable for going in the oven) 15cm pan and bring to the boil
- Add the beetroot in halves (or in smaller uniformed shapes if larger heads) and simmer for a couple of minutes
- Roll out the pastry to roughly the thickness of a pound coin and 15cm in diameter
- Place on top of the beetroot and bake at 200 degrees centigrade for about 20 minutes
- Remove carefully, place a plate on top of the pan and then turn upside down so that the tarte is the correct way up
- Serve with a green salad