HUGH Fearnley-Whitingstall's recipe for baby beetroot tarte tatin serves 4.
250g puff pastry
A knob of butter
1 tablespoon canola or olive oil
2 teaspoons cider vinegar
2 teaspoons brown sugar
Sea salt and freshly ground black pepper
300g to 400g baby beetroot (golf ball sized), scrubbed and halved
For the vinaigrette:
1 or 2 shallots or 3 or 4 green onions, trimmed and finely chopped
1 teaspoon English mustard
1 tablespoon cider vinegar
¼ cup (60ml) canola oil
Pinch of sugar
Handful of parsley leaves, finely chopped
Preheat the oven to 190ºC. Roll out the pastry on a lightly floured surface to a thickness of about 5mm. Take an oven-proof frying pan (or a tarte tatin dish) roughly 20cm in diameter, place it upside down on the pastry, and cut around it. Wrap the pastry disk and place it in the fridge.
Melt the butter with the oil in the frying pan (or tarte tatin dish). Add the cider vinegar, sugar and some salt and pepper, stir well, then add the halved beetroot and toss to coat. You want the beetroot to fill the pan snugly, so add a few more if you need to. Cover the pan with foil, transfer to the oven, and roast for 30 to 40 minutes, until the beetroot is tender.
Take the pan from the oven and rearrange the beetroot halves neatly, placing them cut side up. Lay the pastry disk over the beetroot, patting it down and tucking in the edges down the side of the pan. Return to the oven and bake for 20 minutes, until the pastry is fully puffed up and golden brown.
Leave the tarte to cool in its pan for about 15 minutes, then turn it out by putting a plate over the top and inverting it. Pour any juices left in the pan back over the beetroot.
Put the ingredients for the vinaigrette into a screw-topped jar, season well with salt and pepper, and shake to combine. Trickle over the tarte tatin and serve. – Reuters