Warm Roasted Red Beet Tarte Tatin
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
63
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 large
Red Beets (washed and trimmed)230 g
Unsalted Butter1 cup
Sugar1 tsp
Shallot (finely minced)1 tsp
Garlic (finely minced)2 tbsps
Extra-Virgin Olive OilDirections:
1
Special equipment: 8 31/4-inch disposable pie tins Preheat oven to 350 degrees F
2
Wrap the beets in foil and roast them until they are easily pierced with a knife, about 1 1/2 hours
3
Allow the beets to cool slightly then peel them using a paring knife
4
Cut off the stem and root end of each beet, leaving each with 2 flat sides
5
Slice the beets in half horizontally creating 8 disks
6
Using a 3-inch round cookie cutter, punch out a circle from each half
7
Set aside the 8 beet circles
8
Turn the oven up to 425 degrees F
9
Roll out the pastry very slightly so that it is an even thickness
10
Cut the pastry into 8 (3 1/4-inch) rounds
11
Wrap the rounds in plastic and chill well
12
Prepare the caramel (see Cook's Note below)
13
Place the pie tins on a large baking sheet
14
Combine the butter and sugar in a heavy-bottomed stainless steel pan
15
Melt the mixture over high heat
16
Cook the caramel until it is almost chestnut brown then remove it from the heat
17
Quickly but very carefully ladle or pour enough hot caramel into each pie tin to just cover the bottom
18
Allow the caramel to cool and harden
19
Slice each beet round diagonally 3 or 4 times and divide the slices between the tart tins
20
Cover each tin with a round of puff pastry
21
Bake the tarts in the oven until the pastry is puffed and golden, about 20 minutes
22
Remove the tarts from the oven and allow them to cool for about 5 minutes (the caramel should still be hot and soft but not molten¿if it cools too long just reheat the tarts long enough to melt the caramel)
23
Carefully turn out each tart onto a plate, letting the juice and caramel run onto the plate
24
The pastry should be on the bottom and the red beet on top
25
Serve warm, garnishing each plate with a quenelle of goat cheese or Herbed Chevre
26
Cook's note: Making the caramel for the bottom of the tart pans is a dangerous process
27
The caramel gets very hot and can cause serious burns
28
Be careful! To clean caramel-coated pots and spoons: Boil water in the pot and submerge spoons and ladles
29
The caramel will soften and is then easy to wash away
30
Again, be careful
31
*Available at gourmet stores Combine the chevre, shallots, garlic, truffle oil, and olive oil in a food processor or mixer
32
Pulse or mix just until the ingredients are combined
33
By hand, fold in the mixed herbs
34
Transfer the cheese to a bowl, cover with plastic and refrigerate until ready to use
35
*