Beetroot and Onion Vegan Tarte Tatin
This savoury Beetroot and Onion Vegan Tarte Tatin is a brilliant served as a starter or as part of a main meal served with other dishes.
Ingredients
- 300g vegan puff pastry
- 3 roscoff onions peeled and 1/2d
- 100ml red wine vinegar
- Red wine to cover
- 3 beetroot roasted and skinned
- 200g caster sugar
- 1 fennel sliced
- I bunch chives
- Few frisse leaves
Dressing:
- 1 tbs Dijon mustard
- 1tbs white wine vinegar
- 200ml veg oil
- Salt and pepper
- Splash water
Method
Cook the onions in the red wine and vinegar until soft take out and cool
Pre- heat the oven to 200 degrees.
Melt the sugar to a caramel, sit the onions and beets flat side down on top cover in pastry tuck the edges in bake for 30 minutes. Carefully turn out onto a plate.
Whisk all the ingredients together for the dressing, Slice the fennel into thin slices add the frisee and chives, and then drizzle over the dressing serve on top of the tart.
Ingredients
- 300g vegan puff pastry
- 3 roscoff onions peeled and 1/2d
- 100ml red wine vinegar
- Red wine to cover
- 3 beetroot roasted and skinned
- 200g caster sugar
- 1 fennel sliced
- I bunch chives
- Few frisse leaves
Dressing:
- 1 tbs Dijon mustard
- 1tbs white wine vinegar
- 200ml veg oil
- Salt and pepper
- Splash water
Method
Cook the onions in the red wine and vinegar until soft take out and cool
Pre- heat the oven to 200 degrees.
Melt the sugar to a caramel, sit the onions and beets flat side down on top cover in pastry tuck the edges in bake for 30 minutes. Carefully turn out onto a plate.
Whisk all the ingredients together for the dressing, Slice the fennel into thin slices add the frisee and chives, and then drizzle over the dressing serve on top of the tart.
