How To Make Beetroot & Red Onion Tarte Tatin
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Serves:
Ingredients
- 4 medium-sized beetroots, peeled and sliced
- 2 red onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 sheet of puff pastry
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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In a large oven-safe skillet, melt the butter over medium heat.
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Add the sliced beetroots and red onions to the skillet and cook until caramelized, about 10 minutes.
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Stir in the balsamic vinegar and honey, and season with salt and pepper.
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Roll out the puff pastry sheet slightly larger than the skillet.
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Place the puff pastry on top of the caramelized beetroot and onion mixture, tucking the edges inside the skillet.
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Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crispy.
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Remove from the oven and let it cool for a few minutes.
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Place a serving plate on top of the skillet and carefully invert the tart onto the plate.
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Garnish with fresh thyme leaves and serve warm.
Nutrition
- Calories : 280kcal
- Total Fat : 11g
- Saturated Fat : 6g
- Cholesterol : 20mg
- Sodium : 310mg
- Total Carbohydrates : 43g
- Dietary Fiber : 5g
- Sugar : 16g
- Protein : 4g
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