Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Approved beetroot and gorgonzola tartes tatin 01

Gorgonzola and Beetroot Tarte Tatins

Approved beetroot and gorgonzola tartes tatin 01

Step 1: Preheat oven to 190C.

Step 2: In a small baking dish, place ¼ cup Vino Cotto, one tablespoon of Oil, salt and beetroot and mix to combine. Cover with aluminium foil and roast for 40 minutes. Uncover and roast for a further 20 – 25 minutes or until cooked through. Cut the beetroots into 1 centimetre thick slices and toss in pan juices.

Step 3: Roll the pastry onto a lightly floured surface to 5 millimetre thick. Using a 7 centimetre round cutter, cut five rounds from the pastry and set aside. Divide the beetroot mixture between 5 x ½ cup capacity (125 millilitre) lightly greased muffin tins and top with the pastry rounds. Using a sharf knife, make a small cut in the pastry.

Step 4: Place the tins on a baking tray and bake for 22-24 minutes or until puffed and golden. Allow to stand in the tins for two to three minutes. Loosen the edges with a palette knife and carefully invert tarts.

Step 5: Top with cheese and drizzle with remaining Vino Cotto and Extra Virgin Olive Oil. Place back in oven for 5 minutes, then sprinkle with parsley to serve.

Ingredients

  1. 80ml 1/3 cup Vino Cotto plus extra to serve
  2. 40ml 2 tbspn Extra Virgin Olive Oil plus extra to serve
  3. To taste sea salt
  4. 350g baby beetroot trimmed and cleaned
  5. 1 quantity rough puff pastry
  6. 20g gorgonzola sliced
  7. 1 tbspn parsley roughly chopped

Gorgonzola and Beetroot Tarte Tatins appears in

Add to your favourites
Your basket Your basket   Check out