Roast Baby Beetroot Tarte Tatin - Carême Pastry

Name: Roast Baby Beetroot Tarte Tatin - Carême Pastry
Ingredients: 1 (375g packet) Carême All Butter Puff OR Carême Spelt Puff Pastry, defrosted; 6 baby beetroots, trimmed and quartered; 3 pink shallots, peeled and quartered; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons brown sugar; 2 juniper berries, crushed; Salt flakes and freshly ground black pepper.; Balsamic glaze, to drizzle; 50g fresh goats cheese, crumbled; 1 teaspoon orange zest, finely grated; 2 teaspoons lemon thyme leaves; ½ cup watercress sprigs.; Preheat oven to 200°C (180°C fan-forced).; In a large mixing bowl, toss the beetroot, shallots, olive oil, vinegar, juniper, salt, and pepper together to combine.; Pour the mixture into a heavy 24-26cm cast iron frying pan and cover the top tightly with foil, then place into the oven to bake for 1 hour, or until the beetroot is tender.; Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.; Using a knife, cut out a circle slightly larger than the frying pan to cover beetroot mixture, then place it over the top of the pan, tucking the edges in down the sides.; Using a skewer, prick the pastry three times to allow the steam to escape while cooking, then place the pan into the oven and bake for 30 minutes, or until the pastry is golden.

www.caremepastry.com.au

Roasted baby beetroot is combined with a delicious mix of shallots all wrapped up in butter puff pastry to create this upside-down tarte tatin.

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Ingredients

1 (375g packet) Carême All Butter Puff OR Carême Spelt Puff Pastry, defrosted
6 baby beetroots, trimmed and quartered
3 pink shallots, peeled and quartered
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 juniper berries, crushed
Salt flakes and freshly ground black pepper.
Balsamic glaze, to drizzle
50g fresh goats cheese, crumbled
1 teaspoon orange zest, finely grated
2 teaspoons lemon thyme leaves
½ cup watercress sprigs.
Preheat oven to 200°C (180°C fan-forced).
In a large mixing bowl, toss the beetroot, shallots, olive oil, vinegar, juniper, salt, and pepper together to combine.
Pour the mixture into a heavy 24-26cm cast iron frying pan and cover the top tightly with foil, then place into the oven to bake for 1 hour, or until the beetroot is tender.
Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.
Using a knife, cut out a circle slightly larger than the frying pan to cover beetroot mixture, then place it over the top of the pan, tucking the edges in down the sides.
Using a skewer, prick the pastry three times to allow the steam to escape while cooking, then place the pan into the oven and bake for 30 minutes, or until the pastry is golden.