November’s recipe: Hugh Fearnley-Whittingstall’s Beetroot Tart Tatin

Whether he’s braving the elements, toasting a community feast or wowing us with delicious dishes from his River Cottage kitchen, Hugh Fearnely-Whittingstall is synonymous with seasonal fayre. We think you’ll agree, there’s something universally comforting about his recipes. And watching him prepare them on TV is almost enough to make you get up off that sofa and have a go yourself!

Beetroot Tart Tatin

So as we adjust to November’s colder temperatures, here’s a great warming dish from the man himself to utilise the glut of vibrant, finger-staining beetroot available at this time of year.

Serves: 4
Preparation time: 30 minutes
Cooking time: 1 hour

Ingredients

Rough Puff Pastry
400g Flour
200g Cold, unsalted butter, cut into small cubes
Pinch of salt
12 tbs Iced water

Filling
500g Baby beetroot (no bigger than a golfball), scrubbed
25g Butter
1 tablespoon olive oil
1tbs cider vinegar
1tbs soft brown sugar
Sea salt and freshly ground black pepper

Vinaigrette
Green tops from a few spring onions, finely chopped
1 tsp English mustard
1 tbs Cider vinegar
5 tbs rapeseed oil
1 tablespoon finely chopped parsley

Method
Heat the oil and butter in a frying pan large enough for all the beetroot to sit snugly, add the beetroot and toss to coat in the oil and butter. Add the sugar and vinegar, season and taste, adjusting the vinegar and sugar if necessary.

Cover the pan with foil and place in an oven preheated to 190C for approximately 30-40 minutes or until the beetroot are tender.

Mix the flour with the salt and add the cubed butter. Add enough water to bring the mixture together into a fairly firm dough. On a floured surface shape the pastry into a rectangle. Roll out the pastry until it’s approximately 1cm thick. Fold the pastry into thirds, by taking the end furthest away from you towards you and then the end closest to you on top of that, you should again have a rectangle. Turn the pastry a quarter turn and repeat the rolling and folding a further five times. Wrap the pastry in cling film and rest in the fridge for 30 minutes.

When the beetroot are cooked, remove from the oven and arrange the beets neatly in the pan. Roll out the pastry and cut a circle a little larger than the pan. Carefully place the pastry over the beetroot tucking the excess pastry into the pan. Return to the oven and cook for 20-25 minutes until golden and puffed up.

Make the vinaigrette by placing all the ingredients in a clean jam jar and give it a good shake.

When the tart is ready remove from the oven and leave to rest for a few minutes.

To serve place a large plate over the pan and carefully, but quickly, turn upside down remove the pan and pour over the vinaigrette.

(Recipe courtesy of www.rivercottage.net)