Beetroot Red Onion Tarte Tatin Food

BEET & CARAMELISED ONION TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill.
• Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. Place the beetroot in the pastry case and cover with the onions. Whisk the eggs and milk together, season and pour over the onions and beetroot. Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.

BAKED BEETROOT AND RED ONION

Steps:

• Dice onion into 1 x 1 cm chunks.
• Cut the leafy tops off the beetroot, leaving about 2-3 inches (to stop the colour from running.) Place beetroot in a saucepan and cover them with cold water. Bring the water to the boil and then boil until cooked. This should take about 20 minutes, a knife should slide easily into them when beetroot are cooked. This is a good time to make the dressing!
• Drain the hot water out when beetroot is ready and refill the saucepan with cold water. This make peeling beetroot a lot easier. Peel the beetroot, remove the ends, and cut into quarters.
• Place the cut beetroot into a baking dish, crumble the onion over the top, and pour the dressing over the beetroot and onion, making sure that everything is well coated.
• Bake in a moderate oven for about 15 minutes or until the onion cooked.
• To make dressing~.
• Get a glass or shaker and put in the balsamic, olive oil and brown sugar and shake or stir until well combined.
• Do a taste test - if it tastes fine set aside. (Dressing should be a good mix of sweet and tart - if too tart add a little more olive oil, and if too oily add more balsamic.).