It’s a gardener and foodie’s delight in my back yard. I had great fun this morning pulling the beets and harvesting the broad beans. We love beetroot and cook often with this wonderful vegetable.

I only started growing them last year and found them easy to grow, the secret is not to water them too often otherwise the leaves grow and the root stays weak and skinny.

This dish makes a briliant light lunch and is also great if you make a smaller version for canapes.

Beetroot Tarte Tatin

  • 300g red onions, peeled
  • 350g raw beetroot, peeled + 2 whole beets
  • 30g unsalted butter + extra to grease the moulds
  • Freshly cracked black pepper and course sea salt
  • 30g muscovado sugar
  • 50g raspberry vinegar
  • 1tsp chopped thyme
  • 4 x 9cm diameter rough puff pastry disks

Preheat the oven to 200°C and grease four 8cm x 2cm round tart moulds with butter.

Coarse-grate the peeled raw beetroot and finely slice the red onions. Heat a medium saucepan with the butter and sweat the onions and beetroot with seasoning until it starts to caramelise. This should take about 10–15 minutes.

Add the sugar and cook until dissolved. De-glaze with the vinegar and cook for a further 8–10 minutes. You would like the pickle to be coating and not too dry or too wet.

Once the pickle is done stir in the chopped thyme and cool the pickle. While the pickle is cooling boil the remaining two whole beets in salted water until tender; peel and refresh.

Slice the cooked beetroot in 1/2cm-thick slices and place one slice in each mould. Spoon a generous amount of beetroot pickle on top of the beetroot slices and top with the pastry discs. Tuck the pastry in to encase the beetroot.

Let the tarts rest for 30 minutes in the fridge before baking. Bake the tarte tatins for 30 minutes, let them cool for 2 minutes before turning them out onto a cooling rack.

Frozen Broad Bean Creme Fraiche

  • 100g blanched and popped fresh broad beans
  • 100g crème fraîche
  • Freshly cracked black pepper and course sea salt

Remove the outside green skins of the broad beans and weigh 40g into a small bowl. Use a fork to lightly crush them and season to taste.

Stir in the crème fraîche and freeze the mixture until firm enough to scoop. Serve the tarte tatin with a quenelle of the frozen broad bean crème fraîche and micro leaves.

Serves 4

Food Fanatic’s Tips
Make small bite-size canape tarte tatins by filling a small muffin tray with the beetroot pickle, cut the pastry discs slightly bigger than the actual mould as this will allow for shrinkage. The pastry will gently encase the pickle and form a platform for the little tart tatins. Serve with the frozen broad bean crème fraîche.

 

 


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Madalene Bonvini-Hamel

Food and cooking is in my blood and it’s my life. With a successful career as a professional chef spanning over 15 years, I’ve had the privilege to work at Michelin starred restaurants and explore the world of contract catering. For the past three years I’ve been working with a leading food manufacturer as a product development chef.

By allowing myself to explore all corners of the food industry, I’m armed with invaluable knowledge and first-hand experience. I therefore currently offer my expertise on a consultancy basis and host various cooking demonstrations.

www.britishlarder.co.uk and www.britishlardersuffolk.co.uk

Allison is the Publisher of Eclipse Magazine. She loves going to the Races and is learning to bet (despite being officially the worst bettor in the History of the Universe), there's a lot more to learn...

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