beetroot (cut into wedges)
sot brown sugar
red onion(s) (cut into wedges)
rice wine vinegar
block puff pastry
flour for rolling
Recipe submitted by: Ginevra
Equipment needed: Oven, bowl, ovenproof non-stick frying pan and kitchen foil.
Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
In a bowl, toss the beetroot and onion in the vinegar, sugar and two thirds of the oil.
Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan.
Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer.
Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is golden.
Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate.
Top with sea salt, serve and enjoy!
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1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook