Fri, 26 April 2019
INGREDIENTS:
400g beetroot peeled and cut into wedges
1 red onion, cut into wedges
3 tbsp olive oil
2 tbsp rice wine vinegar
2 tbsp soft brown sugar
2 star anise (optional)
flour for rolling
500g block puff pastry (I used Jus-Rol as diary free)
1 orange zested
peppery green rocket salad, to serve with a salsa and creme fraiche
METHOD:
Heat your oven to 200C/180C fan/gas 6.
In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar.
Add the star anise(optional) and season well.
Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
On a well-floured surface, roll the pastry to a thickness of 0.5cm and 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 beetroot and onion around in the pan to make a compact layer.
Put your puff pastry round on top of your beetroot and onions, tucking it in all around the edges( like putting the kids to bed), then lob the pan to the oven and bake for a further 35 mins or until your pastry has puffed up and is a deep golden brown.
Slide a knife around the edge of the tart to release the edges, as you will get a sticky caramalised crust, then put a plate on top of the pastry, serving side down and we are ready to Flip the pan over to turn the tart out onto the plate. sprinkle with some grated orange zest and a sprinkle of sea salt and serve with a peppery salad and some plant based creme fraiche on the side.
