Wade Murphy dropped by Today with Maura and Dáithí to make his delicious Beetroot Tarte Tatin.
Cook Time: approx 1 hr 45 mins
- 250/300g good quality puff pastry
- 450g small to medium baby beetroots, washed peeled and halved
- 20g room temperature butter
- 1 tsp rapeseed oil
- 1 tbsp red wine vinegar or balsamic if you don’t have red wine
- 1 tbsp dark brown sugar
- 2 shallots - finely sliced
- 1 tsp thyme leaves
- Fresh black pepper and sea salt
- 50g goat cheese - crumbled
- Flat parsley - leaves only
- Rocket leaves for garnish
- Pre heat the oven 195oC. In a tatin dish or 19/20cm no stick frying pan, melt your butter over a medium to high heat. Add the beetroots and fry in the butter for 2 to 3 mins. Add the sugar, vinegar and thyme leaves. Season with salt and pepper.
- Cook the mixture on the stove top until the mixture slightly thickens. Cover with greaseproof paper and bake in the preheated oven for about 20 mins or until you can easily pierce the beetroots with a thin-bladed knife. Add in the sliced shallots now. Allow to cool for about 5-6 mins. Increase the oven to 215oC whilst the beets are cooling.
- On a lightly floured surface roll out the puff pastry until approx 1 cm in thickness. Trim the pastry so that its slightly larger than the pan the bets are in. Arrange the cooled beetroots neatly in the pan you had cooked them in.
- Top with the puff pastry and fold the excess pastry in around the sides. Place in the preheated oven for approx 20 mins or until the pastry is puffed, crisp and golden. Remove from the oven and allow to cool in the pan for at least 10 mins. Turn out onto a plate or whatever dish you are serving it on.
- Top the tarte with the crumbled goat cheese, parsley and rocket. Drizzle any remaining liquid over the dressed tarte and serve