Beetroot and Shallot Tarte Tatin, with Walnut Orange and Dill Dressing

Instructions

1. Heat the oven to 200°C/fan 180°C/gas 6.
2. 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.
3. Remove from the oven and arrange the vegetables so the shallots are evenly dispersed.
4. 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.
5. Remove from the oven and let sit for a few minutes, then turn out onto a board, platter or plate.
6. Combine all the dressing ingredients in a bowl and season well. Spoon some over the tart just before serving.
7. A crisp green salad works very well.