This appetizer is delightful, earthy, and delicious. Golden puff pastry surrounds roasted beets topped with goat cheese is perfect on its own or serve with a side salad for a light dinner.
I have thousands upon thousands of recipes that I save. Whether it be on Pinterest, cut out from magazines, or copied from a cookbook. I have so many recipes that I couldn't possibly make them in my lifetime. Yet, I save them for those just in case moments. Take this recipe for Baby Beet Tarte Tatin from River Cottage Veg Cookbook by Hugh Fearnley-Whittingstall.
I am glad I saved it because it came in handy for this root vegetable collaboration on Instagram. Anyone in the group had to share a post of a root vegetable recipe they made. I chose this recipe, and I am so glad I did because it allowed me to try it.
It is relatively easy to make but a little time-consuming because you roast the beets first, taking about 30 to 40 minutes. Then there are another 20 minutes of cooking time when the beets have the puff pastry on top of them. Worth it, though! I added the crumbled goat cheese on top. It was the right thing to do if I say so myself.
Baby Beet Tarte Tatin by Hugh Fearnley-Whittingstall
Serves 4
1 sheet of store-bought puff pastry, defrosted
1 tablespoon unsalted butter
1 tablespoon canola or olive oil
2 teaspoons apple cider vinegar
2 teaspoons brown sugar
Kosher salt
Black pepper
10 to 14 oz baby beets (golf ball size)
About 3 ounces of goat cheese
For Vinaigrette:
1 tablespoon finely chopped shallots
1 teaspoon English mustard (I used Dijon)
1 tablespoon apple cider vinegar
1/4 cup canola or vegetable oil
A pinch of sugar
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 tablespoon finely chopped Italian parsley
Preheat oven to 375 degrees. Roll out puff pastry sheet on a floured surface to 1/4 inch thickness. Using an 8-inch (I used a 9-inch) ovenproof pan, place over puff pastry and cut around it. Keep in the fridge until ready to use.
Wash and trim beets. Cut in half. Melt butter and oil in the pan. Add sugar, apple cider vinegar, salt, and pepper. Add beets and toss to coat. The beets should fit snug in the pan. Turn beets pretty side down. Cover pan with foil and place in oven. Roast for 30 to 40 minutes until fork tender.
Remove pan from oven. Lay puff pastry over pan and tuck in the edges down the side of the pan. Bake for 20 minutes until the pastry is puffed and golden
Leave tarte in the pan for about 15 minutes before turning over onto a plate or platter.
Put the ingredients for the vinaigrette in a shaker bottle or small mason jar with a lid. Shake to combine. Drizzle vinaigrette over beets. Add crumbled goat cheese.
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