Ingredients:
- Salt and pepper
- 2 tsp fresh dill chopped
- 2 tbsp of brown sugar
- 1 tbsp red wine vinegar
- 200g shallots halved
- 500g small beetroot peeled and halved
- 2 tbsp olive oil
- plain flour for dusting
- 500g plain vegan puff pastry
Method:
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- On a floured work surface, roll out the puff pastry and trim to a 35cm circle. Place the pastry on a baking tray lined with parchment paper and prick all over with a fork. Place in the fridge for 30 minutes.
- Meanwhile, heat the oil in a 25cm heavy-based ovenproof pan over a medium heat. Add the beetroot, shallots, vinegar, sugar and dill and cook for 3-4 minutes. Season generously and toss to combine.
- Cover with foil and bake for one hour and 15 minutes or until the beetroot is tender. Remove from the oven and arrange the vegetables neatly, spreading out the beetroots and shallots and making sure the flat, cut sides are against the bottom of the pan
- Drape the pastry over the pan, carefully tucking in the edges around the filling. Bake for 20-25 minutes longer until golden and crisp. Remove from the oven and leave to cool for 2-3 minutes. Place a board or plate upside down on top of the pan, then swiftly and smoothly flip everything over to turn out the tarte tatin.
- Scatter over some fresh herbs and toasted pine nuts, to serve.
- TOP TIP: If you’re cooking for vegetarians rather than vegans, why not top your finished tarte tatin with crumbled SPAR Chèvre goat’s cheese?
