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Carrot, beetroot and red onion tarte tatin
Fruit and vegetables
10–12 rainbow
carrots
(depending on size), scrubbed, trimmed and halved lengthways
3 medium
beetroots
, scrubbed or peeled then sliced into 3–4mm-thick rounds
3 large
red onions
, sliced
1
garlic
clove, chopped
good handful green
carrot
tops, washed and roughly chopped
1
garlic
clove, bashed
Cooking ingredients
4 tbsp
olive oil
2
star anise
, bashed or 1 tsp ground cumin
2 tsp brown soft
sugar
flour
, for dusting
salt and freshly ground
black pepper
7–8 tbsp
olive oil
15g/½oz
pine nuts
freshly ground
black pepper
Dairy, eggs and chilled
40g/1½oz
butter
at room temperature, plus extra for greasing
400–500g/14oz–1lb 2oz
puff pastry
, depending on the size of your dish
30g
Parmesan
(or alternative vegetarian hard cheese), grated
Other
green salad, to serve
Back to recipe
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