+ Red Onion & Beetroot Tarte Tatin +

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 50 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              2 balsamic vinegar sachets (30ml) †
+            

+            
+              1 carrot
+            

+            
+              1 honey pot (25g)
+            

+            
+              120g traditional puff pastry †
+            

+            
+              1 bag of walnuts (25g) †
+            

+            
+              50g rocket
+            

+            
+              5g thyme
+            

+            
+              250g cooked beetroot
+            

+            
+              2 red onions
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            
+              1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
+            

+            
+              Peel and slice the red onions into discs (approx 1/2 cm thick)
+            

+            Drain the beetroot in a colander over the sink

+            
+              Slice the drained beetroot into discs (approx 1/2cm thick)
+            

+            
+              2. Add the sliced onion and beetroot to a baking tray with a
+              drizzle of olive oil and a pinch of salt and pepper
+            

+            
+              Give everything a good mix up put the tray in the oven for 10-15
+              min or until everything is beginning to brown and soften
+            

+            
+              3. Meanwhile, add the balsamic vinegar, honey and 1 tbsp [2 tbsp]
+              sugar to a large, wide-based pan (preferably non-stick) and bring
+              to the boil over a high heat
+            

+            
+              Once boiling, reduce the heat to low and add 30g [60g] butter
+            

+            
+              Stir it all together until the butter has melted and everything is
+              fully combined, then remove the pan from the heat – this is your
+              caramel
+            

+            
+              4. Bash the walnuts in their bag with a rolling pin until roughly
+              crushed
+            

+            Top, tail, peel and grate the carrot[s]

+            
+              Add the crushed walnuts and grated carrot to a bowl with the
+              rocket and gently mix together – this is your walnut salad
+            

+            
+              Strip the thyme leaves from their stems and chop them roughly,
+              discard the stems
+            

+            
+              5. Once the onions and beetrootare done, add them to the
+              caramelwith the chopped thyme leaves and mix until evenly coated –
+              this is your tart mix
+            

+            
+              6. Line 1 [2] rectangular oven-proof dish[es] with baking paper
+              (make sure the paper pokes out the top of the dish)
+            

+            Add the tart mix to the dish[es]

+            Unroll the puff pastry and place it over the top

+            
+              Crimp the edges of the pastry (slightly turn over the edges) and
+              put the dish[es] in the oven for 20 min or until the pastry is
+              golden and crisp – this is your tarte tatin
+            

+            
+              7. Once cooked, remove the tarte tatin from the oven and leave to
+              cool for 3 min
+            

+            
+              Using the baking paper, carefully remove the tarte tatin[s] from
+              the oven proof dish[es] and transfer to a chopping board
+            

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 529 kJ 2020 kJ 126 + kcal 482 kcal
Fat 6.2 g 23.6 g
of which saturates 2.7 g + 10.3 g
Carbohydrate 11.4 g 43.6 g
of which sugars 7.3 g + 27.8 g
Fibre 1.0 g 3.9 g
Protein 2.9 g 10.9 g
Salt + 0.18 g 0.69 g +

+ +