Page 30 - Fresh Magazine

met-free Mday

Beetroot and shallot
tarte tatin

SERVES 2 TO 4

BIG & SMALL TIP 1 x 640g sheet of frozen shortcrust pastry,
This tart is lovely as a starter thawed
or a main course, depending 2 tablespoons olive oil
on whether you make it as 250g shallots, nely chopped
2 garlic cloves, nely chopped
one large pie or small tartlets.
5 sprigs of fresh thyme, leaves stripped
100g walnuts
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 x 500g pack of cooked beetroot
plain our, for dusting
your choice of greens, to serve

Take the pastry out of the freezer the night
before and transfer it to the fridge to thaw so
that it’s soft and ready to use.
Preheat the oven to 200°C/gas mark 6. Line
an 18cm springform tin with non-stick baking
paper if making one large tart or line a mu n
tin with cases if making individual tarts.
Heat 1 tablespoon of the oil in a non-stick
frying pan set over a medium heat. Add the
shallots and garlic and cook for a few minutes,
until golden and softened. Add the thyme and
cook for 1 minute more. If the shallots and
garlic start to stick or brown before becoming
soft, add a splash of water. Transfer to a bowl.
Put the remaining tablespoon of oil in the pan
with the walnuts, maple syrup and vinegar
and cook on a medium heat. Use a wooden
spoon to move the walnuts around the pan to
prevent them from sticking and burning. The
walnuts are ready once the sauce reduces to
a syrupy consistency. Tip in the shallots and
garlic and cook brie y, stirring to coat them.
Take the pan o the heat.
Slice the cooked beetroot into discs about
5mm thick and arrange them in the base of
the lined tin. Spoon the shallots, walnuts and
syrup on top.
Remove the pastry from the pack and roll it out
on a lightly oured surface until it’s just larger
SUPERVALU LOVES than the tin. Place the pastry over the veg and
IRISH CRAFTS tuck it down the insides of the tin. Trim o
The ceramic jug and bowls in this feature any excess with scissors and pierce the middle
were created by Dublin-based ceramicist of the pastry with a knife to make a hole for
Elaine Fallon of Brookwood Pottery. Elaine steam to escape.
creates small batches of hand-thrown Bake in the oven for 15 to 20 minutes, until the
tableware that she nishes with her own pastry is golden. Cool for a few minutes in the
unique drawings and paintings.
tin, then release the sides of the springform
tin and carefully invert the tart onto a serving
www.brookwoodpottery.com
plate. Serve with your greens of choice.

28 | FRESH AUTUMN 2017

024 Fresh_Autumn 2017_Happy Pear New_V16_KJRGB (deleted 057b01d237fa17ede2bb4bd40a2b7fa1).indd 28 16/08/2017 00:38