Inspired by River Cottage Beetroot tart tatin recipe
Wed 10th, Jul, 2013
Morning, well I do like to keep you on your toes ladies of Beach Cottage Land and today we have a version of a recipe from another cottage, River Cottage and Hugh Fearnley-Whittingstall’s Beetroot Tart Tatin, we love a man who rocks a tart right?
Man oh man oh man oh man, you have to try this, it’s super easy, super tasty and stuff me it makes you look all swish and Frenchie (I have no idea if the French are big on beets but it sounds good) and just, well you know, together, when in fact you threw it in the oven, pulled a sheet of pastry out of the freezer and went and got in the bath to surf Instagram (btw find me over here on Instagram if you like, I’ve been dabbling with Instavideo, oh my lordy, now that is good)
I have been on a bit of a hunt for decent vegetable recipes, not that I am anywhere near a vegetarian, but, I’m really trying to reduce our meat eating – I’ve always, just by the fact that we traditionally have a joint of meat on Sundays, eaten less meat in the week but I am trying to extend that into most weekdays…it’s not easy with four very hearty eaters in the house…the main change I made years ago was with soup, mostly vegetarian soup (or leftovers from the roast soup) – first this was met with a few protests along the lines of soup not being a substantial enough for dinner…there are two quite simple solutions to this problem my friends….one is to add copious amount of toppings to the soup, yup just pop soup toppings into google and the mind boggles as to what you had never thought of that people in other parts of the world plop onto their soup to make it into a meal – serve your soup with a few bowls of these toppings on the table and suddenly you are a gourmet chef.
The second solution is to take the person that believes that soup is not a substantial meal for dinner and show them firstly the fridge and secondly the oven and say to them that they could always do it themselves.
Always has seemed to do the trick in this old cottage.
I have then made this a few times in the quest for more things veggie, I have to say straight up here that I LOVE beetroot as do all of the Beach Cottage Crew, so really this was always going to be a winner in this old cottage…team roasted beetroot with pastry and oh my goodness life is pretty much rocking right out all over the beaches.
I have though made a few changes to old Hugh Fearnley and his Whittingstall. He may live in a cottage with a river, but he does not, it seems, need throw it in the oven, dump and go or bathability in his recipes.
I on the other hand, in a tatty old cottage on the other side of the world, do.
And yep, you know what I am going to say here with the most significant change that I made to this recipe and that is I do not, in any shape or form, need to add pastry making to my long long list of skills and talents (haha that is a joke people, purlease) – I have tried, failed and thrown pastry at Mr Beach Cottage in my quest to make it and am totally saving that life skill to be added to my list of accomplishments when I retire…for now I use modern conveniences and pull it outta the freezer baby.
I also, after having made this a few times, totally short-cut it and omit a few steps, I hope those lovelies at River Cottage won’t mind - as you know if you have ever read one of the recipes on this here corner of the web, I can’t be doing with faffing around with different steps and I call oil, vinegar and sugar on the stove-top before it goes in the oven faffing….so I just throw the whole lot in the oven without the first step River Cottage Hugh’s recipe calls for and hope for the best and all is still cool…
- 2 bunches beetroot
- 1 sheet shortcrust pastry
- 1 tbs olive oil
- 1 tbs vinegar
- goats cheese
- dressing / vinaigrette
- 5 tbs olive oil
- 1 tbs vinegar
- 1 tsp hot English mustard
- handful parsley
- 4 spring onions including green part
- cut tops off beets and wash/scrub
- pop beetroot in a pan/dish so they fit snugly, toss with oil and vinegar
- cover with foil and bake for 40 minutes
- cover the baked beetroot with a sheet of pastry and tuck in the edges
- place back in the oven for 20 mins or so until cooked and golden
- remove, invert onto plate and top with vinaigrette, extra spring onions and goat’s cheese
- you may need to cut your beets in half – in my experience you hardly ever get a bunch of same-size beets though of course it depends how you are buying it, I buy it in bunches with the leaves b/c I rarely see it loose – cutting them in half too makes it easier for them to fit snugly in the pan
- Hugh calls for rapeseed oil in his recipe, I am not sure as to the availability of rapeseed where I live so I use whatever is to hand – this time it was olive but it’s probs better with a lesser flavoured oil -
- I shove lots of hot English mustard in this dressing b/c I am a madwoman who likes her food mind-numbingly hot – let’s just say if you do not like hot food, maybe giving hot English mustard a miss might well be your best bet…and in any case any old mustard is fine here – I’ve used all sorts…
- if you can though, don’t miss out the spring onions (who always has them to hand though? I often do as I have them growing in the garden but not always) – I’ve subbed a very finely chopped onion here and also left it out completely
I hope you like the look of it, beets, pastry and goat’s cheese and a guy in a River Cottage with a book, a tv show and a whole host of fans inspiring one woman in an old white cottage on the beaches of Sydney to eat less meat… funny old world really isn’t it?
Anyway, I am out of here young ladies of the web, I have a date with a wee lad who I love very very much and a cinema today, there’s a rumour there’ll be sushi, oh and a bucket of popcorn too.
‘Til we meet again my friends.