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Beetroot Tarte Tatin with Horseradish Cream

Beetroot Tarte Tatin with Horseradish Cream
Serving up delicious country fare is what chef Jason Comins does at his restaurant on Overgaauw wine estate. It runs in his blood. Try his Beetroot Tarte Tatin with Horseradish Cream…

Try this beetroot tarte tatin recipe

Beetroot Tarte Tatin with Horseradish Cream

Serving up delicious country fare is what chef Jason Comins does at his restaurant on Overgaauw wine estate. Try his Beetroot Tarte Tatin with Horseradish Cream... Recipes Beetroot Tarte Tatin with Horseradish Cream European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg raw beetroot
  • 2 tbsp olive oil
  • 1tbsp sugar
  • salt and freshly ground pepper, to taste
  • 1 roll ready-made puff pastry
  • micro greens, to garnish
  • Horseradish Cream
  • 250ml sour cream
  • 2 tbsp creamed horseradish

Instructions

  1. Preheat the oven to 220°C.
  2. In a large pot, boil the beetroot until it is soft, about 90 minutes. Once cooked, rinse it under cold water. Peel and cut the beetroot into blocks. Mix the olive oil, sugar, salt and pepper, and pour into a pan. Place the beetroot blocks neatly into the pan.
  3. On a lightly floured surface, roll out the pastry and cut it into a circle a little larger than the pan. Carefully place the pastry circle over the beetroot, tucking the excess pastry into the pan. Brush with an egg glaze. Bake until the pastry has puffed up and is crisp and golden, about 30 minutes. Remove the tart from the oven and leave to rest for a few minutes.
  4. To make the horseradish cream, whip the sour cream and horseradish together in a bowl until soft peaks form. Season to taste. Once the tart is ready, carefully but quickly turn it out on to a large plate. Garnish with micro greens and serve with the horseradish cream.

Wine Suggestion: Overgaauw Sauvignon Blanc

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