Beetroot and shallot tarte tatin with walnut, orange and dill dressing

Beetroot and shallot tarte tatin with walnut, orange and dill dressing
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, oven time 1 hour 20-40 min

This beetroot and shallot tarte tatin makes a great sharing starter and adds a pop of colour to the dinner table.

Nutrition: per serving

Calories
385kcals
Fat
26.9g (10.5g saturated)
Protein
5.9g
Carbohydrates
29.7g (12.5g sugars)
Fibre
4.2g
Salt
0.6g
Calories
385kcals
Fat
26.9g (10.5g saturated)
Protein
5.9g
Carbohydrates
29.7g (12.5g sugars)
Fibre
4.2g
Salt
0.6g

Per serving

Ingredients

  • 375g all-butter puff pastry
  • Plain flour for dusting
  • 1 tbsp olive oil
  • 40g unsalted butter, cubed
  • 500g small beetroot, scrubbed and halved
  • 200g banana shallots, halved
  • 2 tbsp light brown soft sugar
  • 1 tbsp sherry vinegar
  • 1 tsp juniper berries, lightly crushed

For the dressing

  • 35g walnuts, finely chopped
  • 2 tbsp chopped fresh dill
  • Grated zest ½ orange and 2 tbsp juice
  • 1 tbsp lemon juice
  • 2 tbsp olive oil

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Roll out and trim the puff pastry on a floured work surface to a 32cm circle. Put the pastry on a baking sheet lined with baking paper, prick all over with a fork, then chill.
  2. Meanwhile, heat the oil and butter in a 23-25cm (across the rim) heavy-based ovenproof frying pan over a medium heat. Add the remaining tarte ingredients, season and stir until well combined. Cover with foil, then bake for 60-75 minutes until the beetroot is tender to the point of a knife. Remove from the oven and arrange the vegetables so the shallots are evenly dispersed.
  3. Drape the pastry loosely over the pan, tucking in the edges around the filling. Bake for 20-25 minutes more until golden and crisp. Remove from the oven, leave to cool for 2 minutes, then turn out onto a board or platter.
  4. Combine the dressing ingredients in a bowl and season well. Spoon over the tart just before serving.

delicious. tips

  1. To freeze, follow the recipe up to the end of step 2, then leave to cool. Top with the pastry, then cover with foil and freeze in the pan. Bake from frozen for 35-40 minutes, covering with foil if it colours too much. Finish with step 4.

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  1. I’ve never attempted to make tarte tatin before, but this recipe was really easy and the finished product looked impressive. The beetroot and shallot caramelised beautifully, and I loved the nuttiness of the dressing – it was a perfect way to finish the tarte.

    1. Hi Laura, thanks for your comment, really glad you found the recipe easy and enjoyed the end result too!

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