Spiced Beetroot Tarte Tatin
Ingredients
Serves: 4 as a main or 6 as a starter
Prep: 15 minutes
Cook: 1 hour and 30 minutes
Cool: 35 minutes - 1 hour
500g beetroot peeled and cut into thin wedges
1 red onion, cut into wedges
1 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1/4 tsp chilli flakes
3 tbsp olive oil, plus extra for drizzling
2 tbsp wine vinegar
2 tbsp soft light brown sugar
500g block puff pastry
40g feta or goats cheese
1 tbsp pomegranate seeds
1 tbsp fresh dill, roughly chopped
Flour for dusting
Method
Preheat the oven to 200C/180C fan. In a large bowl, toss together the beetroot, onion, fennel seeds, coriander seeds, chilli flakes, olive oil, vinegar and light brown sugar until well combined. Tip the mixture into a 20cm diameter non-stick, oven-proof dish or frying pan and arrange the veg so they cover the base of the pan. Cover with foil and cook for 1hour.
Lightly flour your work surface and roll out the puff pastry until roughly the thickness of a pound coin. Cut out a rough circle approximately 2cm bigger than the diameter of your frying pan - you can use a dinner plate a guide.
Remove the pan with the beetroot from the oven and remove the foil. Allow to cool for a few minutes before pushing the veg into the middle of the pan slightly, to make a compact layer.
Working quickly, place the pastry on top of the veg and push it in around the edges. Return the pan to the oven and bake for 30 minutes, or until the pastry has risen and is golden brown.
Allow to cool for 35 minutes - 1 hour before running a pallet knife around the pastry edge to loosen and carefully turning the tart out onto a plate.
Just before serving, scatter the cheese, pomegranate seeds and dill over the top and drizzle with a little extra olive oil. Serve slices warm or at room temperature.