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Beetroot tarte tatin (Colourful) June 9, 2012

Posted by cint77 in Recipes.
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This colourful dish was the main course for the Colourful dinner.

The beetroot tarte tatin recipe was based on this one from the Cannelle et Vanille website.  I didn’t make the pastry as I ran out of time and willpower – I simply used bought puff pastry. I would definitely double (at least) the onion/fennel mixture as it cooked right down and was fairly sparse when spread over the bettroot – I would have liked a nice thick layer of it. I also roasted the beetroot and sweet potato and made the onion and fennel mixture the night before and then assembled it on the night which made this a really easy dish to put together.  If you use puff pastry you need to cut it about an inch larger than the pan and ‘tuck’ it around the vegetables as the pastry shrinks when it cooks.  This is easier said than done but don’t worry if it looks messy because you won’t see it when you flip the tart out of the tin. Line the tin with gladbake. At 190C this took about 55mins to cook.

I also made a ‘pea sorbet’ for garnish based on the broad bean sorbet served with the beetroot tarte tatin in this recipe at British Larder (simply substitute same amount of peas for broad beans).

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1. Colourful « Melbourne Recipe Club - June 9, 2012

[…] The main dish was Beetroot tarte tatin with pea sorbet. […]


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