INGREDIENTS – Beetroot & Smoked Cheese Tatin
A delicious festive vegetarian option that can be reconstructed to suit gluten-free, or you can leave pastry out for vegan diet!
100g roasted beetroot
1 red onion
120g smoked welsh cheddar
35g cranberry sauce
Few sprigs of thyme
80g puff pastry
1 egg to brush
30ml basil oil
20g mushroom powder
50ml cold pressed rapeseed oil
Roll out pastry into 4 circles. Sweat down sliced red onion in a splash of oil, add thyme and cranberry and correct seasoning. Roast beetroots in their jackets for 45 mins in a hot oven, wrap in tin foil. To remove skin, slice and splash with orange and season.
Add grated cheese and place all ingredients into 4 shallow dishes. Top with puff pastry.
Brush with beaten egg and bake until brown on med oven for 14 mins. Turn out of the dishes onto plates. Season the basil leaves, cover with oil and blend until smooth. Toss in the festive leaves mixed with satsuma, dust with mushroom powder then serve.