Beetroot

Tomato

Beetroot

Beetroot Tatin

Ingredients

375g all-butter puff pastry

Plain flour for dusting

1 tbsp olive oil

40g unsalted butter, cubed

500g small beetroot, scrubbed and halved

200g banana shallots, halved

2 tbsp light brown soft sugar

1 tbsp sherry vinegar

1 tsp juniper berries, lightly crushed

35g walnuts, finely chopped

2 tbsp chopped fresh dill

Grated zest orange and 2 tbsp juice

1 tbsp lemon juice

2 tbsp olive oil

Method

Heat the oven to 200C/fan180C/gas 6. Roll out and trim the puff pastry on a floured work surface to a 32cm circle. Put the pastry on a baking sheet lined with baking paper, prick all over with a fork, then chill.

Meanwhile, heat the oil and butter in a 23-25cm (across the rim) heavy-based ovenproof frying pan over a medium heat. Add the remaining tarte ingredients, season and stir until well combined. Cover with foil, then bake for 60-75 minutes until the beetroot is tender to the point of a knife. Remove from the oven and arrange the vegetables so the shallots are evenly dispersed.

Drape the pastry loosely over the pan, tucking in the edges around the filling. Bake for 20-25 minutes more until golden and crisp. Remove from the oven, leave to cool for 2 minutes, then turn out onto a board or platter.

Combine the dressing ingredients in a bowl and season well. Spoon over the tart just before serving.