Recipe: Harvest Tarte Tatin
With home-grown leeks, chioggia beetroot, red onions, and rosemary, caramelised in balsamic vinegar. Spelt puff pastry and topped with feta cheese.
Spelt puff pastry (enough for 2 tarte tatins)
250 g spelt flour
250 g butter
1 tsp fine sea salt
130 ml water
For the vegetables
1 TBS coconut oil (or butter)
4 large leeks, rinsed and cut into 2 cm pieces
4 small beetroots, halved
3 red onions, halved
2 TBS demerara sugar
3 TBS balsamic vinegar
A few sprigs of dried or fresh rosemary
Salt and pepper
Feta cheese, crumbled
A pie pan / tarte tatin pan / oven-proof pan, greased
Oven, preheated at 200 °C / 395 °F
Follow Gordon Ramsey’s recipe to make rough puff pastry (I used less water).
Divide the dough by two. You can put half of it in the freezer to use another time.
Melt the coconut oil on medium heat in a saucepan. Place the leeks close together in the pan, and sear for about 5 minutes until lightly browned. Make sure they don’t fall apart. Take them out and place in the pie dish. Put the beetroots and onions in the pan with the rosemary, turning them carefully. Once softened, stir in the sugar and pour balsamic vinegar over the onions and beets. Simmer for a minute, then place the vegetables in the pie dish. Keep the vinegar on low heat until slightly thickened. Season with salt and pepper to taste and drizzle over the vegetables in the pie dish.
Then, roll out the puff pastry into a circle slightly larger than the pie dish, and place over the vegetables. Tuck in the sides and prick a few holes with a fork.
Bake for 25 minutes, or until the pastry is done. Lower the oven temperature when the caramel is browning too quickly.
Once the caramel has stopped bubbling, place a plate over the pie pan and turn around quickly.
Serve with feta cheese.