Baby Beet Tarte Tatin from 'River Cottage Veg'

Baby Beet Tarte Tatin from 'River Cottage Veg'
20 Ingredients
  • For the rough puff pastry:
  • 2 1/3 cups (300g) all-purpose flour
  • A pinch of sea salt
  • 1/2 cup plus 2 1/2 tablespoons (150g) chilled unsalted butter, cut into small cubes
  • Ice water
  • For the tarte:
  • 8 ounces (250g) rough puff pastry (see above) or all-butter puff pastry (ready-made)
  • A knob of butter
  • 1 tablespoon canola 
or olive oil
  • 2 teaspoons cider vinegar
  • 2 teaspoons brown sugar
  • Sea salt and freshly ground black pepper
  • 10 to 14 ounces (300 to 400g) baby beets (the size of a golf ball or no bigger than a small apple), scrubbed and halved
  • For the vinaigrette:
  • 1 or 2 shallots or 3 or 4 green onions, trimmed and very finely chopped
  • 1 teaspoon English mustard
  • 1 tablespoon cider vinegar
  • 1/4 cup (60ml) canola oil
  • A pinch of sugar
  • A handful of parsley leaves, finely chopped
Nutrition
291
15% daily value
18 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

34% 22

Saturated

50% 10

Trans

- 1

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

7% 21

Carbs (net)

- 20

Fiber

5% 1

Sugars

- 2

Sugars, added

- 0

Protein

6% 3

Cholesterol

12% 35

Sodium

7% 169

Calcium

1% 14

Magnesium

3% 12

Potassium

3% 104

Iron

8% 1

Zinc

2% 0

Phosphorus

6% 39

Vitamin A

13% 116

Vitamin C

4% 2

Thiamin (B1)

13% 0

Riboflavin (B2)

8% 0

Niacin (B3)

8% 2

Vitamin B6

1% 0

Folate equivalent (total)

22% 87

Folate (food)

- 30

Folic acid

- 34

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

6% 1

Vitamin K

28% 23
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