Beetroot & shallot Tatins

Beetroot & shallot Tatins

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(3 ratings)

Prep: 10 mins Cook: 30 mins

More effort

Serves 4 as a starter, 2 as a main
Bursting with colour and flavour, these beetroot & shallot Tatins made with puff pastry will make a delicious lunch or light dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal507
  • fat34g
  • saturates14g
  • carbs39g
  • sugars18g
  • fibre5g
  • protein10g
  • salt1g
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Ingredients

  • 50g butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 12 shallots, halved if large

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g walnut pieces

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 2 garlic cloves chopped
  • 3 rosemary sprigs, chopped

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp maple syrup
  • 2 tbsp red wine vinegar
  • 12 cooked baby beetroot, or 12 wedges

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 225g all-butter puff pastry
  • plain flour, for dusting
  • handful rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Heat oven to 220C/200C fan/gas 7 and grease 2 x 15cm sandwich tins with solid bases. In a non-stick pan, gently cook the shallots in the oil until golden and softened. If they start to colour before softening, add a dash of water and cover the pan. Tip out the shallots and wipe out the pan.

  2. Put the butter in the pan with the nuts, garlic, rosemary, maple syrup and vinegar. Season and allow to bubble until syrupy. Tip in the shallots and cook briefly, stirring to coat them. Spoon half the shallots and syrup into each tin, then add the beetroots, alternating them with the shallots as you go.

  3. Cut the pastry in half, then roll out each piece on a lightly floured surface until just larger than the tins. Place the pastry over the vegetables and tuck it down the insides of the tin. Trim off any excess with scissors and pierce the middle of the pastry with a knife to make a hole for steam to escape. Bake for 15-20 mins until golden. Cool for a few mins in the tin, then turn out onto plates and top with the rocket.

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Comments (2)

braden.frizelle's picture
5

wooooooooooow this is so yum!!! will definitely be doing this one again :):):)

saldurack2's picture
5

Lovely recipe. Followed recipe except added some feta once tarte was tuned out. Served with salad dressed in balsamic vinegar which was a nice contract to the sweetness of the tart. Definitely recommend but ensure sandwich tin is non stick!

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