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Baby Beetroot Tarte Tatin

The classic tarte tatin is made, of course, with apples. But the principle of caramelising some delicious, round, sweet things, topping them with puff pastry, then flipping it upside down, works equally well in this savoury interpretation. The shallot/spring onion vinaigrette finishes off the tarte a treat – but, if you fancy ringing the changes, it’s also very good topped with crumbled feta and coarsely chopped parsley.

FOR THE VINAIGRETTE

Notes

This recipe is from River Cottage Veg Everyday!, RRP $55.00, published by Bloomsbury.


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Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Baby Beetroot Tarte Tatin.

 
 

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Posted by Reneegade • 45w ago • Report
Third time I have made this and back to copy the recipe for my book. Not a big fan of beetroot but I LOVE this dish.
Posted by Merryn13 • 2y ago • Report
What a wonderful idea! Foil wrapped, roasted beetroot is sublime and this recipe transforms the wonderfully warm flavours of roasted beetroot into an elegant luncheon dish (and we have baby beets growing in our garden). Thanks for sharing this from Hugh's new book :)
Posted by Merryn13 • 2y ago • Report
What a wonderful idea! Roasted, foil wrapped beetroot is delicious and this tarte tatin tranforms it to an elegant luncheon meal - how creative (and we have baby beets growing in our garden). Thanks Hugh for sharing :)
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