Beetroot Tart Tatin with Frozen Broad Bean Crème Fraîche

Beetroot Tart Tatin

Preheat the oven to 200°C and grease 4 8cm x 2cm round tart moulds with butter.

Course 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.

Deglaze 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 1/2 cm 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 tart tatins for 30 minutes, let them cool for 2 minutes before turning them out onto a cooling rack.

Frozen Broad Bean Creme Fraiche

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 tart tatin with a quenelle of the frozen broad bean crème fraîche and micro leaves

Serves 4

Food Fanatics Tips

Make small bite size canape tart 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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