BEETROOT & SHALLOT TATINS

Beetroot & shallot tatins image

Bursting with colour and flavour, these beetroot & shallot tatins made with puff pastry will make a delicious lunch or light dinner

Provided by Sara Buenfeld

Time 40m

Yield Serves 4 as a starter, 2 as a main

Number Of Ingredients 12

Ingredients

50g butter , plus extra for greasing
12 shallots , halved if large
½ tsp olive oil
50g walnut pieces
2 garlic cloves chopped
3 rosemary sprigs, chopped
2 tbsp maple syrup
2 tbsp red wine vinegar
12 cooked baby beetroot , or 12 wedges
225g all-butter puff pastry
plain flour , for dusting
handful rocket

Steps:

Heat oven to 220C/200C fan/gas 7 and grease 2 x 15cm sandwich tins with solid bases. In a non-stick pan, gently cook the shallots in the oil until golden and softened. If they start to colour before softening, add a dash of water and cover the pan. Tip out the shallots and wipe out the pan.
Put the butter in the pan with the nuts, garlic, rosemary, maple syrup and vinegar. Season and allow to bubble until syrupy. Tip in the shallots and cook briefly, stirring to coat them. Spoon half the shallots and syrup into each tin, then add the beetroots, alternating them with the shallots as you go.
Cut the pastry in half, then roll out each piece on a lightly floured surface until just larger than the tins. Place the pastry over the vegetables and tuck it down the insides of the tin. Trim off any excess with scissors and pierce the middle of the pastry with a knife to make a hole for steam to escape. Bake for 15-20 mins until golden. Cool for a few mins in the tin, then turn out onto plates and top with the rocket.

Nutrition Facts : Calories 507 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium