|Beautiful Baby Beet Tarte Tatin|
Awhile back, I decided to join the Cottage Cooking Club, hosted by Andrea @ The Kitchen Lioness. She is one of my French Fridays friends. If you’ve never visited her lovely blog, you are in for a treat.
The goal of this group was to cook through River Cottage Veg, by Hugh Fearnley-Whittingstall. The book is fabulous, and I was really looking forward to participating on a regular basis. However, life just seemed to get in the way! The past few months have been quite busy for us. A trip to Italy, a NYC trip with some blogger friends, and my grandkids for a week at Camp Grandma. Not to mention the showers, parties, and weddings that seemed to dominate our comings and goings for the last few months. In the midst of all of that busyness, my hubby and I were still able to take a week in NYC for our anniversary. Something had to give!
Well summer is over, and fall is in full swing. My life has started to slow down! This is the perfect time to get myself involved again! It was not hard to jump back in, because the choices for October were exceptional!
I chose two recipes for this month. The Baby Beet Tarte Tatin, and Pumpkin-Raisin Tea Loaf. Both were wonderfully mouthwatering!
I made the Baby Beet Tarte Tatin twice! When I tell you it was one of the best things I’ve ever eaten, I am not exaggerating! I love beets anyway…but this was one heck of a way to serve them. The first time I made this, I used frozen puff pastry, and pre-cooked beets. I always have them in my fridge for a quick lunch. The first bite was amazing! The beets caramelized while baking and were luscious. One bite had me craving another…and another!
The second time I made this wonderful tarte I used fresh beets! It was still delectable; it just took longer to cook!! This Tarte Tatin is going to be a regular in my kitchen!
|The caramelized beets were mouthwatering|
Both of these recipes can be found in Hugh Fearnley-Whittingstall’s book "River Cottage Veg" or on-line, where they have been previously published! I have shared them with you here today. Enjoy!
|Pumpkin and Raisin Tea Loaf|
|Wonderfully moist and perfect with a cup of tea|
Baby Beet Tarte Tatin
FOR THE TART
8 ounces frozen/defrosted homemade or store-bought puff pastry
1 tablespoon unsalted butter
1 tablespoon canola or olive oil
2 teaspoons cider vinegar
2 teaspoons light brown sugar
Freshly ground black pepper
10 to 14 ounces unpeeled baby beets (no larger than golfball size), scrubbed well then cut in half
FOR THE VINAIGRETTE
1 to 2 shallots, finely chopped (may substitute 2 to 3 scallions, trimmed and finely chopped)
1 teaspoon mustard, preferably English such as Colman's
2 tablespoons cider vinegar
1/4 cup canola oil
Handful parsley leaves, finely chopped
Freshly ground black pepper
For the tart:
Preheat the oven to 375 degrees. Have an 8-inch tart pan or ovenproof skillet at hand.
Lightly flour a work surface. Roll out the pastry to a thickness of about 1/4 inch. Invert the tart pan or skillet on the pastry and use a knife to trace/cut around it. Wrap the pastry disk in plastic wrap and refrigerate.
Melt the butter with the oil in the skillet or tarte tatin dish, over medium heat. Add the cider vinegar, sugar and some salt and pepper, stir well, then add the halved beets and toss to coat. You want the beets to fill the pan snugly, so add a few more as needed. Cover tightly with aluminum foil; bake for 30 to 40 minutes, until the beets are tender.
Uncover and rearrange the beet halves neatly, cut sides up. Lay the chilled pastry disk over the beets, patting it down and tucking in the edges down the side of the pan. Bake (at 375 degrees) for 20 minutes, until the pastry is fully puffed and golden brown.
Cool in the pan or skillet for about 15 minutes, then put a serving plate over the top and invert to turn out the tart. Pour any pan juices over the beets.
For the vinaigrette:
Combine the shallots, mustard, vinegar, oil, sugar and parsley in a jar with a tight-fitting lid. Season with salt and pepper to taste. Seal and shake to form an emulsified vinaigrette.
Drizzle over the tart and serve.