Beetroot and Red Onion Tarte Tatin

• beetroot↗400g g

  sliced into wedges

• red onion↗1

  sliced into wedges

• olive oil↗3 tbsp tbsp
• rice vinegar↗2 tbsp tbsp
• soft brown sugar2 tbsp tbsp
• star anise2
• flour↗

  for rolling

• puff pastry↗500g block g

  (we used vegan Jus‑Rol)

• orange↗1

  zest

• spicy green salad

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. In a bowl combine the beetroot and onion with 2 tbsp oil, vinegar and sugar. Add the star anise and season well. Heat the remaining oil in a large oven‑proof non‑stick skillet, then spread the vegetables so they cover the pan base. Cover with foil and bake for 45 minutes.

2. 2

   On a well‑floured surface roll out the puff pastry to 0.5 cm thickness and cut a circle the same size as your skillet. Carefully remove the skillet from the oven, discard the foil and spread the beetroot and onion evenly on the bottom, forming a compact layer. Place the pastry on top, folding it around the edges, then return the skillet to the oven and bake for 35 minutes or until the pastry has risen and turned a deep golden‑brown.

3. 3

   Trim the edge of the tart with a knife for lifting, then place a plate on top of the pastry, serving side down. Invert the skillet, turning the tart onto the plate—be careful not to burn your hand on the handle. Sprinkle with orange zest and a pinch of sea salt, and serve with the spicy green salad.