|beetroot tarte tatin with goats cheese & caramelised orange & mint chermoula|
In my beetroot tarte tatin the beetroot is caramelised with sugar and vinegar, to bring out their natural, earthy sweetness. The creamy goats cheese, added after the tatin is baked, makes a perfect addition.
The zingy caramelised orange and mint chermoula contrasts well with the beetroot. The version I made had quite a kick from the chilli, but feel free to leave this out or adapt it to your own taste. Chermoula is a spicy, pungent sauce, often used in North African cuisine. It's packed with fresh herbs and often flavoured with citrus/preserved lemons, chilli, garlic and cumin. In my version I caramelise the orange before juicing it to add a bitter, deep sweetness to the sauce.
Any leftovers of the caramelised orange and mint chermoula can be used as a marinade for meat or fish, or as a seasoning for stews and soups.
A delicious vegetarian dish - quick and easy to prepare, and impressive enough to be served as part of a festive meal. I hope you enjoy. Bon appetit!
preparation time: 15 minutes
cooking time: 45 minutes
1 sheet puff pastry
2 tbsp red wine vinegar
1 tbsp sugar
1 tbsp butter
salt & pepper
75g goats cheese
caramelised orange & mint chermoula:
2 cloves garlic
1 small bunch mint
1 heaped tsp cumin powder
2 tbsp red wine vinegar
1/2 tsp sea salt
1 fresh chilli
to make the caramelised orange and mint chermoula, heat a frying pan before adding a halved orange - flesh side down. Fry for a few minutes until it starts to caramelise. Remove from the heat.
add the juice from the orange and all the other ingredients to a food processor and whizz up until well blended.
preheat the oven to 200C/400F/gas 6, peel and chop the beetroot into quarters/eighths depending on how large the beetroot are.
add the butter, vinegar and sugar to an 8 inch oven proof frying pan/baking tin followed by the chopped beetroot, salt and pepper. Roast for about 20-30 minutes - or until the beetroot is starting to soften.
remove the beetroots from the oven, arrange and pack the beetroot as neatly as possible in the pan before covering with a 9 inch circle of pastry, tucking it into the sides of the pan.
return to the oven and bake for 15-20 minutes - or until the pastry is golden.
remove from the oven and leave for 10 minutes before turning out onto a serving plate.
crumble the goats cheese and sprinkle a few tablespoons of the chermoula over the tatin.
serve at room temperature.
cooks hints and tips:
you can make this with precooked beetroot (but not the pickled kind) to save time. Just roast the beetroot for a few minutes with the butter, vinegar and sugar to allow it to start caramelising before adding the pastry and continuing.
make smaller versions of the beetroot tatin as a festive starter or as part of a buffet meal.