Beetroot Rye Tartines Food
BEETROOT & RED ONION TARTE TATIN
Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat 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 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 beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
- Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate - be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.
Nutrition Facts : Calories 444 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
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- 1. To make the dough place the flours, salt and sugar in a bowl and mix to combine. Drop in the cold butter and, using your fingertips, rub the pieces of butter into the flour until you are left with shaggy pieces of butter mixed with flour. The biggest chunks of butter should be no larger than a pea. Add in the water a little at a time. When you have added nearly all the water, stop and give the dough a good knead. If it holds together well and there is no flour left in the bottom of the bowl, stop there. If the dough still looks crumbly, add a bit more water and knead again. The goal is to have a dough that holds together without looking cracked or dry while not being over-kneaded. If you still see bits of butter in the finished dough, that's a good sign. Form the dough into a disc, wrap in plastic and refrigerate for at least an hour or overnight. You can even freeze the dough for later.
- 2. To roast the beetroot, preheat oven to 200 degrees and place a baking stone in the oven, if you have one. Wash and trim beetroot and place in a shallow baking tray. Add 3 tablespoons of olive oil, a good splash of water and some salt, shake everything around so the beetroot are nicely coated. Cover the tray in aluminium foil and bake for about 40 to 50 minutes, or until tender. Check doneness by piercing with a small knife. A knife should go through fairly easily, but you don't want them to become mushy. Remove the foil and allow to cool. When cool, rub to remove the skins (or peel if they don't come off easily). Trim the top and root end of the beetroot so they are flat and roughly the same height.
- 3. In a 20-centimetre ovenproof cast-iron pan, heat the honey and vinegar until bubbly, then place all the beetroot into the pan, flat sides down. Squeeze in as many as possible – the tart is more impressive if the beetroot are packed in tightly. Sprinkle them with a bit of salt.
- 4. Remove the dough from the fridge and roll out as thinly as possible. Place over the beetroot with the pastry edges hanging over the pan. Using scissors, cut around the edge of the pan (be careful as it will still be hot), leaving a 2-centimetre overhang. Save this excess dough for another use or discard. Tuck the overhanging pastry around the beetroot into the pan. Cut a small slit in the centre of the dough to allow steam to escape.
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