fab. vegan recipe of the day: ‘beetroot Tarte Tatin’

Posted on September 1, 2012


Today (1st September), a fab. vegan recipe was posted on veganlovlie.com titled ‘Vegan beetroot Tarte Tatin’.

‘… I usually have beetroot raw in salads or I steam them and have them with other steamed vegetables.
So, I thought I’d try the tarte this time. A quick search on beetroot tarte brought me to a number of recipes which were all pretty much the same: oven bake the beets with some seasoning, then lay the pastry on top and bake until done. It sounded pretty simple.

The most popular way of making the beetroot tarte, I found, was the Tatin style. Tarte Tatin is a French style tarte where the pastry is place on top of the ingredients then baked. Once done, it is flipped upside down to serve.

In this tarte I substituted the traditional feta cheese with crumbled tofu. You can also use some coarsely mashed chickpeas if you prefer this to be soy-free.

Ingredients (serves 4)
300g ready-made puff pastry (I used Jus-Rol brand)

400g beetroot, peeled
1 tablespoon vegetable oil
1 tablespoon balsamic vinegar (or cider vinegar)
1 tablespoon soft brown sugar
Sea salt to taste

Crumbled Tofu Topping
150g firm tofu (substitute with coarsely mashed chickpeas)
1 teaspoon lemon juice
1 tablespoon nutritional yeast
Salt to taste

1 tablespoon balsamic vinegar (or cider vinegar)
1 tablespoon olive oil
1 teaspoon vegan mayonnaise (if this is unavailable, substitute by 1/2 teaspoon Dijon / English mustard)

Chopped parsley for garnish

  • Cut the raw beetroot into wedges.
  • Place in a greased oven dish. Drizzle with the vegetable oil and balsamic vinegar. Sprinkle the sugar and salt. Cover with foil.
  • Bake for 25 – 30 minutes (or until beets are soft and cooked) at 160 degrees Celsius.
  • Remove from oven. Arrange the beetroot nicely in the pan.
  • Roll the puff pastry to the size of the pan. Lay it on top of the beetroot lightly pressing it on the beets
  • Put back in the oven and bake for another 30 minutes (or until pastry is puffed and golden) at 180 degrees Celsius.
  • Remove from oven. Allow to cool a little.
  • Place a plate on the pan then flip upside-down.
  • For the crumbled tofu: coarsely crumble some tofu, mix with lemon juice, nutritional yeast and salt. Bake simultaneously with the tarte (on a separate greased tray) until light golden.
  • Mix all ingredients for the vinaigrette together and drizzle on the tarte to serve. Garnish with parsley and the crumbled tofu …’

Read the introduction, recipe and nutrition facts, view images and add your comment online at www.veganlovlie.com/2012/09/vegan-beetroot-tarte-tatin.html


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