Beetroot Tarte Tatin
- 2tbsp cold pressed rapeseed oil
- 450g beetroot, peeled and diced
- 450g shallots, peeled
- 100g fresh cranberries
- 50g caster sugar
- 2tbsp balsamic vinegar
- 2tbsp redcurrant jelly
- Salt and pepper
- 100g herbed soft cheese
- 500g short crust pastry
Heat the oil in a fry pan and add the beetroot and shallots. Stir in the sugar and then transfer to the floor of the Roasting Oven and leave to caramelise for 15 minutes, stirring occasionally.
When golden, add the vinegar, jelly and season. Then allow to cool slightly. Spoon the cream cheese over the vegetables.
Roll the pastry out into a circle which is larger than the fry pan, place over the filling and tuck the pastry down the sides.
Bake on the 5th shelf down in the Roasting Oven for 35-40 minutes. Protect with the cold plain shelf if browning too quickly.
Delicious hot or cold.
By Sue Dunleavy