Serves 6 – 8
Tarte Tatin might sound crazy complicated. But really it isn’t. So give it a go!
This is the perfect Ironclad Legacy recipe as you’ll cook up the filling on the stove top first then finish it all off in the oven. Boom! Earthy beetroot, sweet onions and crunchy walnuts combine with feather light pastry to create mouthfuls of plant based yum. A most delicious and healthy way of showing the vegans in your life just how much you love them this Christmas.
Thank you to OOOOBY for delivering boxes of organic deliciousness to our door. And to VUTTER for creating the best plant based butter alternative ever. If you want to elevate this recipe one step further find a puff pastry recipe and replace butter with Vutter and enjoy the accolades ever further.
If you are tempted to include beetroot powder @matakanasuperfoods. Do it. It’s full of nutrients and is the most fabulous colour ever. But don’t NOT make this recipe because you don’t have beetroot powder, there’s plenty of fresh beetroot in this recipe as it is.
Happy Vegan Christmas all.
THE CARAMLISED ONIONS
2 large white onions sliced finely
3 T sugar
3 T cider vinegar
½ t salt
3 T Garlic Vutter
2 T olive oil
½ large onion – not sliced - see photo
2 large firm pears quartered
2 large beetroot peeled and each cut into 8 segments
3 large sprigs thyme
½ c red or white wine or veggie stock
2 t garlic powder
2 t onion powder
1 t sugar
1 t beetroot powder (very optional)
½ t black pepper freshly ground
½ to 1 t salt depending on your taste buds
1 c toasted walnuts
350g Vegan Puff Pastry
In your Legacy Pan, sauté the onions over a low heat with sugar, cider vinegar and salt until soft and melted and yummy. About 15 mins. Remove from pan and wipe pan clean if anything has stuck to it, which it probably hasn’t.
For the filling, over a low heat, melt the Vutter and olive oil in the bottom of your Legacy Pan then pop the unpeeled half onion in the middle of the pan.
Arrange beetroot and pears around it as per the photo. Sprinkle with thyme and a slosh of wine or vege stock, the garlic, onion and beetroot powders and sugar, salt and pepper. Cover and simmer over a very low heat for 25 minutes.
Cook a further 10 minutes uncovered. There should be about 1cm of juiciness in the bottom of the pan. If this has reduced too much add another splosh of wine or vege stock.
Remove the skin from the onion – it should just lift off. Or use a sharp knife to loosen.
Leave that pan full of goodness covered until cool.
Heat oven to 180°C.
Distribute the caramelised onions and roasted walnuts over the cooled beetroot and pears.
Cut the pastry into a circle just slightly bigger than the pan’s circumference and lay it on top, tucking in the edges.
Bake for 30 minutes or until pastry is golden brown and nicely risen.
Remove pan from oven and slice a knife around the edge of the pan to loosen the pastry and topping. Place a serving plate or board on top of the pan and flip. Taking care not to burn yourself. It might be easier if somebody helps you!
Admire your work! Sprinkle with fresh herbs and serve with a simple green salad and lashings of lovely vegan love.