Brown butter carrot and beetroot tarte Tatin
Sweet, earthy and buttery all at once, this tarte Tatin recipe is the perfect centrepiece to a veggie spread. You can use different varieties and colours of root veg, too – though if you do, try to keep all the chunks a similar size. The carrots are a good source of fibre, vitamin K and potassium. Plus, carotene antioxidants have been linked to reduced cancer risk. Meanwhile, beetroot is a great source of iron and vitamin C and has been linked to increased exercise performance. You can easily make the dish vegan by using dairy-free puff pastry, swapping butter for a dairy-free spread, using agave syrup in place of honey and leaving off the feta cheese.
Plain flour, for rolling
500g block puff pastry
500g medium carrots
500g medium beetroot
100g unsalted butter
1 tbsp honey
2 tsp caraway seeds
50g feta cheese, crumbled (optional)
1 tbsp finely chopped tarragon leaves
1 Preheat the oven to 220ºC/200ºC fan/gas mark 7. Roll out the pastry on a floured surface so it’s around 5mm thick. Cut a rough circle about 2cm wider than the top of a heavy-based, 25-26cm frying pan. Lay on a baking sheet and chill for at least 20 mins.
2 Trim and wash the veg. Quarter the carrots lengthways, then slice the beetroot into six wedges (if you’re using larger veg, simply cut it smaller).
3 Heat the butter in a frying pan over a medium-low heat, stirring occasionally, until it’s nut brown (about 4-5 mins). Add the honey, caraway seeds and veg, tossing to coat. Pour in enough water to just cover the veg (about 750ml) and season. Bring to a rapid boil for 25-30 mins, or until almost all of the liquid has evaporated.
4 Lay the chilled pastry tightly over the veg, tucking any of the overhang down the sides of the pan with a wooden spoon. Cut a few slits into the pastry to let steam escape, then bake for 20 mins. Reduce the oven temperature to 200ºC/180ºC fan/gas mark 6, and cook for 10 mins more, covering with foil if it’s browning too much. Set aside to rest for 10 mins before carefully inverting on to a plate. Serve scattered with feta, if desired, and chopped tarragon.
Recipe and styling: Myles Williamson
Photography: Sam Stowell