Homegrown Treasures Time To Harvest (Part 2) - Beetroot & shallot tatins

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Beetroot & shallot tatins

·         Serves 4 as a starter, 2 as a main

·         Prep 10 mins

·         Cook 30 mins

Pour boiling water over the shallots before peeling them – it makes the job much easier.

Ingredient

·         50g/2oz butter, plus extra for greasing

·         12 shallots, halved if large

·         ½ tbsp olive oil

·         50g/2oz walnut pieces

·         2 garlic cloves, chopped

·         3 rosemary sprigs, chopped

·         2 tbsp maple syrup

·         2 tbsp red wine vinegar

·         12 cooked baby beetroot, or 12 wedges

·         225g/8oz all-butter puff pastry

·         Plain flour, for dusting

·         Handful rocket

Description: Halve shallots if large

Halve shallots if large

Recipe

1.    Heat oven to 220C/200C fan/gas 7 and grease 2 x 15cm sandwich tins with solid bases. In a non-stick pan, gently cook the shallots in the oil until golden and softened. If they start to color before softening, add a dash of water and cover the pan. Tip out the shallots and wipe out the pan.

2.    Put the butter in the pan with the nuts, garlic, rosemary, maple syrup and vinegar. Season and allow to bubble until syrupy. Tip in the shallots and cook briefly, stirring to coat them. Spoon half the shallots and syrup into each tin, then add the beetroots, alternating them with the shallots as you go.

3.    Cut the pastry in half, then roll out each piece on a lightly floured surface until just larger than the tins. Place the pastry over the vegetables and tuck it down the insides of the tin. Trim off any excess with scissors and pierce the middle of the pastry with a knife to make a hole for steam to escape. Bake for 15-20 mins until golden. Cool for a few mins in the tin, then turn out onto plates and top with the rocket.

Per serving (4) 507 Kcals, Protein 10g, Carbs 39g, Fat 34g, Sat Fat 14g, Fiber 5g, Sugar 18g, Salt 1.0g

Description: Beetroot & shallot tatins

Beetroot & shallot tatins

 
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