Roasted onion and beetroot tarte tatin

Name: Roasted onion and beetroot tarte tatin
Prep time: 10 min
Cook time: 45 min
Yield: 1 serving
Ingredients: 200 g baby beetroot; 500 g small red onions; 60 g sugar; 2 T balsamic vinegar; 4 - 5 sprigs of thyme; 1 x 250g ready-made butter puff pastry; sea salt and pepper; goats cheese pecorino or Parmesan to serve

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Prep Time
10 mins
Cook Time
10 mins
Cuisine
French, Vegetarian

Roasted onion and beetroot tarte tatin

Quade Mayo

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Michel Roux's Roasted onion and beetroot tarte tatin recipe with balsamic caramel.

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Ingredients

200 g baby beetroot peeled and ends trimmed
500 g small red onions peeled, trimmed and cut in half (or to the same thickness as the beetroot.
60 g sugar
2 T balsamic vinegar
4 - 5 sprigs of thyme
1 x 250g ready-made butter puff pastry
sea salt and pepper
goats cheese pecorino or Parmesan to serve or other similar

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Instructions

Preheat the oven to 180 C and roast the onions and beetroot as per the instructions above, with a few thyme leaves, salt and pepper for 25 - 30 minutes.
In a medium-sized pan (I used a 23cm oven-proof frying pan) heat the sugar and balsamic vinegar until it becomes a caramel (about 4 - 5 minutes). Don't stir this, just swirl it around until it starts bubbling and thickening. At this point, remove it from the heat and scatter over a few sprigs of thyme, as well as leaves from about 2 sprigs onto the caramel. Arrange the slices of beetroot and onion evenly (cut side facing down) over the bottom of the pan.
Place the puff pastry over this and tuck the edges lightly down the sides, and bake in the oven for 20 minutes until golden brown.
Remove the tart from the oven, allow it to cool slightly and then invert it over a large plate. Shave goat's cheese Pecorino, Parmesan or crumble goat's cheese over the top and serve.