Beetroot tarte tatin with salse verde

by Katinka on January 24, 2015

BeetrootTTT2 Beetroot tarte tatin with salse verdeIt’s summer in Australia which means one very important thing: PICNIC FOOD! I feel like picnic food has recently progressed from crackers and dips to amazing  soba noodle salads, oat based vegetable tarts, fruit ice teas and decadent sweets. Moonlight cinema isn’t about the movie anymore, it’s about the feast you have with your friends and family before hand.

So this little tart is a very easy way to bring something delicious to the table or picnic rug. Despite seeming very wintery, beetroots are in season during summer in Australia. They are one of the most amazing vegetables that can be used in so many ways (i.e. roasted then made into a dip with tahini, feta, herbs and spices). Plus they are a good source of fibre, magnesium, folic acid and potassium.

What really makes this tart is the salse verde topping which is made from a whole heap of herbs and delicious ingredients and makes everything taste that little bit better. You can make in advance and use for a range of dishes. The time you make on the salse verde can be saved by using puff pastry as the base. If you are a master baker or have the time, feel free to use a basic pastry which I am sure would amplify the dish further.

Beetroot tarte tatin with salse verde

Ingredients
1 tbs olive oil
1 red onion, sliced
4 medium beetroots, peeled and cut into thick slices
4 thyme stalks
1 tbs balsamic vinegar
1 tsp brown sugar
1 sheet of puff pastry

Salse verde ingredients
2 handfuls parsley leaves
1 handful basil leaves
1 handful coriander leaves
1 cup olive oil
1 tbs of capers
3 cloves of garlic
Juice of 1 lemon
1 tbs Dijon mustard
¼ small red onion, chopped
Yolk of one hard boiled egg (omit to make vegan)
1 tsp salt

Method
Preheat the oven to 180 degrees. In an ovenproof fry pan, fry the sliced onion in the olive oil on medium heat for 5 minutes. Add the beetroot and thyme and fry for another 5 minutes. Add the balsamic vinegar and brown sugar and let the juices absorb for two minutes. Arrange the beetroots so they spread evenly across the base of the fry pan and then put the pan into the oven and bake for 30 minutes.

Take the pan out of the oven and cut a sheet of puff pastry into a circle so that it fits over the beetroot. Place the pastry on top then put the dish back into the oven for another 15 minutes or until the pastry is golden.

Take out of the oven and leave to cool for a few minutes. Then carefully place your serving plate upside down on the fry pan and flip over.

To make the salse verde, blend all ingredients together until combined. Taste to season. Add to the tart tatin as you wish. The rest of the salse verde will keep in an airtight container in the fridge for a bit over a week.

BeetrootTTT Beetroot tarte tatin with salse verde

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