2019-12-01_Red_UK

160

December 2019 | REDONLINE.CO.UK

1 Put the shallots into a

heatproof bowl and cover

with boiling water. Leave

for 10min, then drain and

peel. Halve any larger

shallots so they are all

roughly evenly sized.

2 Heat the oil in an

ovenproof non-stick frying

pan (about 25cm) over

medium-high heat. Add

the shallots and fry for

10min, then add the

vinegar and sugar and

cook for a further 5min,

or until thick and syrupy.

3 Preheat the oven to

220°C (200°C fan) mark 7.

Roll out the pastry to

a rough 30cm square,

trim to a circle, put on

a baking sheet and chill.

4 For the herb dressing,

finely chop the hazelnuts

and herbs, put into a

bowl and stir in the capers,

vinegar and oil. Set aside

until needed.

5 Nestle the beetroot into

the pan among the shallots.

Lay the pastry over the

vegetables and tuck in the

edges. Bake for 35-40min,

until crisp and deep golden.

Set aside for 5min, then

turn on to a serving plate

or board. Drizzle with the

herb dressing to serve.

Beetroot and shallot tarte tatin

This glazed vegan tart pairs beautifully with the sharp herb and nut dressing.

SERVES 6
PREPARATION TIME 20 minutes
COOKING TIME about 55 minutes

O300g shallots
O1tbsp olive oil
O2tbsp balsamic vinegar
O2tbsp light brown soft sugar
O320g sheet vegan puff pastry



O300g pack cooked beetroot, halved

FOR THE NUTTY HERB DRESSING

O25g blanched hazelnuts

OSmall bunch parsley

OSmall bunch mint, leaves picked

O1tbsp capers, drained

O1tbsp red wine vinegar

O5tbsp olive oil

THIS IS

A STYLISH

DISH FOR

VEGANS