Beetroot Tarte Tatin
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 2-2.5 hours plus cooling time
- 6 largeish beetroot around the same size
- 2 tablespoons oil plus a little extra to grease the tin
- 2 red onions, peeled and quartered
- 100g/3.5ozs feta, cut into cubes
- 1/2 cup pitted olives
- 500g/1.1lb puff pastry, thawed in fridge
- Mint leaves
Step 1 - Preheat oven to 220C/440F. Place the beetroot in an ovenproof pot with the oil and cover with lid and roast until tender-this can take up to 1.5 hours depending on the size of the beetroot and my beetroot were about 7cm/2.8inches in diameter. About halfway through I add in the onions so that they start to caramelise. Cool and then remove the skins from the beetroot (I wear latex gloves while doing this). Cut into sixth of eighths (depending on the size).
Step 2 - While the beetroot is cooking, I roll out the pastry to fit the tart tin and place it covered in the fridge.
Step 3 - Brush a tart tin with some oil. Place the beetroot pieces on the base overlapping them. Wedge the onions between the beetroot and then take 3/4 of the feta and fill up any gaps. Place the pastry on top and bake for 25 minutes until the pastry is golden.
Step 4 - Remove from oven and flip upside down onto a plate. Carefully remove the tart base. Dot with the extra feta, the olives and mint leaves.