This recipe is from an old Issue of @olivemagazine I have swapped in for vegan puff not the all butter Variety. But other wise is pretty much the same. It needs very little messing with to veganise. It makes a great starter, or light lunch.
Beetroot and Shallot Tarte Tatin, with Walnut Orange and Dill Dressing.
- 375g puff pastry ready rolled
- Plain flour for dusting
- 500g beetroot scrubbed and halved or quartered depending on size
- 200g banana shallots, peeled and halved
- 2tbs coconut sugar
- 1tbs sherry vinegar
- 1tsp juniper berries, lightly crushed
- 35g finely chopped walnuts
- 2tbs extra virgin olive oil
- 1tbs lemon juice
- Grated zest ½ large orange and 2tbs juice
- 2tbs chopped fresh dill
Heat the oven to 200°C/fan 180°C/gas 6.
Heat the oil in a heavy bottomed oven proof frying pan. Add all the tart ingredients except the pastry, season and stir till combined. Cover with foil, then bake for 60-75 minutes until the beetroot is tender to the knife.
Remove from the oven and arrange the vegetables so the shallots are evenly dispersed.
Remove the pastry from the fridge and drape over the pan loosely, tucking in the edges around the filling. Bake in the oven until golden and crisp approx. 20-25minutes.
Remove from the oven and let sit for a few minutes, then turn out onto a board, platter or plate.
Combine all the dressing ingredients in a bowl and season well. Spoon some over the tart just before serving.
A crisp green salad works very well.