Beetroot & Carrot Tarte Tatin

Roasted root vegetables with caramelised onions covered in a miso, balsamic glaze baked in a pan with a puff pastry lid. Technically this is very easy to make - looks hugely impressive - but the only effort is the time it takes.
Peel and dice equal quantities of butternut squash and beetroot - about two cup fulls of each. Thinly sliced two small sweet potatoes. Cut five carrots lengthwise in half.

Put the veg in a roasting dish and coat with olive oil. Roast all the vegetables in a hot oven (200C) for 45 mins-60mins.

While the veg is roasting - caramelise some onions. Thinly slice and slowly fry in two tablespoons of butter, until soft and golden (30mins approx).

Make the glaze by creating a caramel (melt 50g of sugar in a frying pan with two tablespoons of water) then stir in three tablespoons of balsamic vinegar and three tablespoons of butter. Stir in two tablespoons and white miso - and a teaspoon of chilli (if you would like a little kick amongst all the sweetness). Let cool.

Roll out 500g of shop bought puff pastry on a lightly floured surface.

Layer an oven proof frying pan. First the roasted vegetables. Then pour over the glaze. Smear on the caramelised onions. Then a layer of fresh spinach. Lift the puff pastry over the pan to completely cover and push any excess pastry down the sides of the pan.

Bake in an oven at 180C for 45 mins (or until golden - ovens vary - so keep an eye on it)... Serve with a green salad

 

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