Our delicious beetroot and goats cheese Tarte Tatin takes the French classic dessert and gives it a savoury twist. Paring the seasonal earthiness of the beetroot with goats cheese, caramelised onions and hazelnut dressing leaves you wanting more.
Why not enjoy with a glass of chilled Pinot Noir?
Cooking skill required
In the box
Olive or pomace oil
You will need
Oven ready tart tatin
Steamed new season potatoes
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Ingredients and Allergens
The tart (Beetroot, goats cheese – goats milk, red onion, sugar, balsamic vinegar – Sulphites,puff pastry – gluten/milk) potatoes, broccoli, hazelnut dressing (hazelnuts – nuts, soft herbs, cold pressed rapeseed oil, Dijon mustard, capers)
Allergens in bold
- Set your oven to 185c/ fan 180c/ gas 4.
- Remove the tart from the bag and place on the baking tray.
- Now half fill one saucepan with water to cook the broccoli and add a pinch of salt, place on a low heat and leave to heat through.
- Place the tart into the oven and cook for 20 -25 minutes, or until the pastry is golden.
- Empty the steamed potatoes into the second saucepan and add a knob of butter and a splash of water cover with a lid. Place on a low heat once the tart has been cooking for 10 minutes. Check them regularly and give them a stir to coat in the butter emulsion made from the butter and water, add a little more if the pan starts to dry out.
- 5 minutes before the tart is due to come out from the oven turn the water pan up high to a rapid boil, once boiling throw in the broccoli, reduce to a simmer and cook for 3 - 4 minutes, then drain.
- Remove the tart from the oven, let it sit for a minute and then carefully (using a tea towel) tip it upside down onto the plate, remove the foil slowly checking all the beets and cheese have come free from the foil.
- Serve your broccoli and potatoes and dress the dish with the hazelnut dressing.