Beetroot & Carrot Tarte Tatin

This is a savoury twist on a French classic desert. It's a perfect way to use up those beetroot and carrots from the garden, for those of you like me who are fond of growing your own veggies. Or, simply to treat yourself to a delicious veggie meal that's a little different than your standard veggie tart.

If you love beetroot but struggle for ideas to make it the start of the show then this recipe is for you. The tender sweet veggies perfectly compliment the flaky pastry perfectly, just as it does in the traditional apple version. You could always make this without the carrot but I find it adds another layer of flavour and goes really well with the beetroot.

I particularly like this dish as I never feel like I'm missing the meat from my plate, which I can do with some veggie options. This has everything I need, the texture, flavours and it's suitably filling. I usually serve this as the main of a meal so would have a decent sized portion served with garlic bread and perhaps some salad. For that added extra sprinkle over some crumbly cheese when it comes out of the oven. With the heat of the tart the cheese will start melting into the veggies just as its served.

If there are any leftovers then it'll keep in the fridge for a couple of days. Reheat in the oven and if serving for lunch try adding a drizzle of honey over the top.

If you are using fresh beetroot then roast or steam it first to cook it. In the recipe below I have used precooked beetroot (not pickled!) for ease and quickness.

Recipe

3 or 4 servings for a main meal.

• 2 medium carrots, peeled and sliced

• 300g cooked beetroot

• 25g butter

• 25g sugar

• Ready made puff pastry

• Egg or milk for brushing pastry

Directions

1. Preheat oven to 180°C fan (200°C without fan)

2. Take the beetroot out of the fridge about 30 mins prior to making so that it comes to room temperature.

3. Start by putting the carrots on to cook, according to preference. I place in a steamer basket in a pot on the hob for 10-15 mins.

4. Roll out the pastry, place your tart tin on top and cut out a circle slightly larger than the tin.

5. Slice the beetroot into wedges about 1 cm thick.

6. Place your tart / pie tin on the hob (if your tin can be used on the hob) over a medium heat.

   1. Alternative options are to use a frying pan with an oven safe handle or start in a frying pan then transfer to the tart tin before placing the pastry on.

7. Add the butter and sugar until it melts and begins to caramelise. Swirl the pan or stir gently as needed.

8. Layer on the beetroot, and let it heat through for 5 mins. Then layer on the carrot.

9. Place the pastry on top, tucking the edges in around the inside.

10. Prick lightly on top and brush with a little beaten egg or milk.

11. Place in the oven for 25 - 30 mins until the pastry is golden.

12. When you remove from the oven, place a plate on top of the tin then quickly turn over.