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Beetroot Tarte Tatin

Delight in the elegance of our Beetroot Tarte Tatin. The earthy flavour of the beets, combined creates a delightful dish that can be enjoyed as a starter or a stunning main course, this tarte tatin is sure to impress.

Cooking time1 hour
Preparation time30 minutes
Servings10 portions

Very Low

INGREDIENTS
PREPARATION

1 kg raw fresh beetroot
50 g Flora Plant B+tter Unsalted
15 ml olive oil
1 red onion, finely sliced
2 whole cloves of garlic
20 ml balsamic vinegar
30 g soft brown sugar
10 g fresh thyme leaves
salt and pepper to taste
1 23cm disc of puff pastry
200 g Violife Greek White
100 g rocket

Peel and cut the beetroots into roughly six wedges each.
Melt the Flora Unsalted B+tter with the olive oil and add the beetroot wedges.
Add in the sugar and balsamic vinegar, followed by the onions, garlic, thyme, salt & pepper.
Coat everything in the mixture and turn down to a very low heat, cover with a lid and allow the beetroots to soften.
Make sure the beetroot wedges and coated in the balsamic glaze transfer everything to a shallow round baking tin, arranging in a single layer to cover the bottom.
Top with the disc of puff pastry.
Transfer straight to a hot oven at approx. 190C - 200C for 20 minutes or until the puff pastry is golden brown.
Remove from oven and allow to cool for approx. 30 minutes.
Turn carefully out of tin onto a plate and top with crumbled Violife Greek White, Rocket leaves and sprinkle with fresh thyme.