Beetroot and Feta Tarte Tatin
By Rachel Davies
On the hottest day of the year so far (and it was a scorcher…) I needed to recipe test for a class, and this tarte tatin was what had to be done.
So with the oven on, the hob blasting hot air, and a few spare hours, off I went. I have to admit to cooking in a swimming cossie with regular trips to the paddling pool.
I will spare you the selfie…
However, it was worth it for a lovely recipe that is different enough to impress as a vegetarian main course, and is full of flavour.
You can even prepare everything ahead of time, and stick it in the oven if you want to be organised, which really is the dream!
Beetroot and Feta Tarte Tatin
Serves 4
Ingredients
75g butter
3 tablespoons maple syrup
3 tablespoons red wine vinegar
14 cooked baby beetroots, cut into quarters
1 sheet all-butter puff pastry
Flour to dust
100g feta, crumbled
Handful of rocket leaves
For the topping:
35g walnuts, toasted and roughly chopped
2 tablespoons fresh dill, chopped
Zest and juice of 2 lemons
1 tablespoon extra virgin olive oil
Salt and pepper
Method
- Heat the oven to 200C.
- In a heatproof frying pan that fits the beetroot snugly, add the butter, maple syrup, vinegar and a generous pinch of salt and black pepper. Allow to bubble over a medium heat until reduced slightly, stirring often until syrupy.
- Add the beetroot wedges to the hot pan and stir to coat with the syrup. Remove from the heat and arrange the slices neatly in the pan.
- On a lightly floured surface, roll out the puff pastry until it is a few millimeters thick and larger than the frying pan. Cut around a plate a little larger than the pan to make a circle. Then place the pastry over the beetroot, tucking it into the sides of the pan.
- Bake for 15-20 minutes until puffed and golden. Cool for a few minutes in the tin, then carefully but quickly turn out onto a large plate – take care as it will be hot!
- In a small bowl, mix together the topping ingredients with a generous pinch of salt and pepper.
- Toss the rocket leaves with a little extra virgin olive oil and salt.
- Sprinkle the tart with the topping and crumbled feta, and serve alongside the dressed leaves.
NOTE: If you make this ahead, allow the beetroot to cool in the pan. Place the pastry over the cooled beetroot, and refrigerate. Allow an extra 5-10 minutes in the oven.
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