Rick Stein Carrot & Beetroot Tarte Tatin Recipe | Vegetarian Xmas Ideas
Rick Stein's veggie tarte tatin recipe combines jewel-toned carrots and beetroot on a pastry base for the ultimate vegetarian centrepiece.
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Cooking tools:
- Pie dish
- Skillet
- Roasting pan
- Oven
- Wooden spoon
- Pan
- Stove
- Mixing bowl
- Rolling pin
- Offset spatula
- Blender
- Serving platter
- Cutting board
- Chef's knife
- Measuring spoon
- Spoon
- Kitchen scale
- Pastry brush
- Baking sheet
Ingredients
- 40g butter, at room temperature, plus extra for greasing
- 10–12 rainbow carrots, scrubbed, trimmed and halved lengthways
- 3 medium beetroots, scrubbed or peeled and sliced into rounds 3–4mm thick
- 4 tbsp olive oil
- 2 star anise, bashed
- 2 tsp brown soft sugar
- 3 large red onions, sliced
- 1 garlic clove, chopped
- 400–500g puff pastry
- flour, for dusting
- salt
- black pepper
- Good handful of green carrot tops, washed and roughly chopped
- 1 garlic clove, roughly chopped
- 30g vegetarian Parmesan-style cheese, grated
- 7–8 tbsp olive oil
- 15g pine nuts
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