Beetroot & Red Onion Tarte Tatin

Method

Step

Heat oven to 200C/180C fan/gas 6.

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Step

In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar, lemon zest and sugar. Season well.

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Step

Heat the rest of the oil in a large, ovenproof non-stick frying pan/gratin dish then nestle in the veg so that they cover the surface of the pan. Sprinkle the fresh thyme on top and season.

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Step

Cover with foil and cook in the oven for 45 mins.

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Step

Roll out the pastry and cut a circle the same same as your pan.

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Step

Take out the pan from the oven, make sure all the veg are snuff together in an even layer, sprinkle over the feta cheese, and put the pastry on top, tucked down the edges around beets and onions.

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Step

Make a hole in the middle to let the steam out and put back in the oven for a further 30 mins , until the pastry is a nice golden brown.

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Step

Remove, slide a knife around the edges, then place a hooping board or plate over and flip out carefully.

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Step

Serve with a crisp green salad.

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