BEETROOT AND PEARL ONION TARTE TATIN WITH WHIPPED GOATS CHEESE
Bring a touch of festive charm to your table with this Beetroot and Pearl Onion Tarte Tatin, adorned with the vibrant red hues of baby beetroot — like glistening little gems. Beetroot preserve holds a cherished spot in South African kitchens, and having a jar or two of this Forage and Feast Whole Baby Beetroot in the pantry can be a lifesaver for whipping up quick and delicious salads or dishes. Paired with caramelised pearl onions and topped with whipped goat’s cheese, this elegant recipe is sure to impress and celebrate the season’s warm, inviting spirit.
Beetroot and Pearl Onion Tarte Tatin
PREPARATION TIME: 30 Minutes | COOKING TIME: 50 Minutes | RESTING TIME: 50 Minutes | SERVES: 8
For the rough puff
300g flour
300g butter, chilled and cut into small blocks
30ml ice water, divided
5ml salt
For the tart
1 recipe rough puff pastry
400g pearl onions, skin removed and tops trimmed
3 thyme sprigs
2 bay leaves
10ml Forage and Feast Extra Virgin Olive Oil
20ml butter
25ml wholegrain mustard
100ml white wine
1 x 520g Forage and Feast Whole Baby Beetroot, drained
40ml Forage and Feast Cape Fynbos and Wildflower honey
100g Forage and Feast Plum and Onion Marmalade, divided
Salt and freshly ground black pepper
For the whipped goats cheese
1 x 150g Forage and Feast Goat’s Milk Cheese
140ml cream
Juice and zest of 1 lemon
Salt and freshly ground pepper
5ml chopped chives
5ml picked dill leaves
For the rough puff
Using your fingertips, press the butter into the flour, creating flattened pieces of butter in the flour, do not crumb
Make a claw shape with your hand and begin to move it through the flour while adding in 15ml ice water
Check to see if your dough comes together, if it is still too dry add in an additional 15ml ice water
Bring your dough together, do not overwork or knead, it should just be a firm squeezing action
Lay the dough on a sheet of baking paper or earth friendly wrap and wrap tightly, then form the dough into a rectangle by pressing down on the dough and creating straight edges on the side
Allow the dough to rest in the fridge for 20 minutes.
Roll the dough into a long rectangle on a lightly floured surface, using a bench scraper or ruler to press the sides inward, this will help you keep a clean rectangle.
Dust off the excess flour
Fold the top third of the dough down, then fold the bottom third up, like a letter fold
Dust off the excess flour
Place the dough back into the wrap or paper and place in the fridge for 15 minutes.
Repeat this process 2 times
For the tart
Keep the pearl onions whole but make horizontal cuts to trim them down so that they are the same height as the baby beetroot
Heat the olive oil in a large oven safe frying or cast iron pan, place the onions in the pan, cut side down
Sear the onions on high for 5 minutes, till the bottoms of the onions are caramelised and a deep golden brown colour
Deglaze the pan with the white wine
Add in thyme, Forage and Feast Plum and Onion Marmalade, bay leaves, butter, mustard, honey, salt and pepper
Cook the onions over medium heat for 15 minutes, all the liquid should evaporate and sticky sauce will remain
Remove from the heat, discard the thyme sprigs and bay leaves
Trim the beetroot horizontally so that there is one flat side
Arrange the onions cut side down again, fill the empty spaces in the pan with beetroot placed cut side down
Remove your prepared rough puff dough from the fridge
Roll your dough to about 8-10mm
Cut out a circle that will fit over the top of your pan (freeze your leftover dough)
Top the arranged onions and beetroot with the pastry, press the pastry in at the edges so that it fits snug into the pan
Pierce the top of the dough with a fork a few times
Bake in an oven set at 180C for 18-20 minutes, or until the pastry is golden brown
Once cooked, place a serving plate on top of the pan and carefully tip the pan over to invert the tart
For the whipped goats cheese
Add all of the ingredients, except the dill and chives to a high speed blender and blend till smooth
Top with the herbs and additional salt and pepper and serve alongside the tarte tatin
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