Beetroot and eschalot tarte tatin
3 large, raw
½ cup(s), (125ml)
⅔ cup(s), (150g)
3 whole, thinly sliced
Reduced-fat puff pastry
1 sheet(s), just thawed
Reduced-fat ricotta cheese
½ cup(s), (15g)
- Preheat oven to 200°C or 180°C fan-forced. Wrap beetroot in foil and place on a baking tray. Bake for 40 minutes or until tender. When cool enough to handle, peel and cut into 1cm-thick slices.
- Meanwhile, place vinegar, ⅓ cup (80ml) water, sugar, cloves, cinnamon and eschalots in a 22cm (base measurement) ovenproof frying pan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat and simmer for 10 minutes or until mixture thickens. Remove from heat. Discard cinnamon and cloves.
- Arrange beetroot over eschalot mixture in pan. Cover with pastry, tucking edges into sides of pan. Bake for 30 minutes or until pastry is golden and crisp. Set aside for 5 minutes. Carefully pour off any liquid and invert onto a serving platter. Top with ricotta and rocket. Sprinkle with pepper to serve.