River Cottage Veg Everyday

I love Hugh Fearnley Whittingstall, but rarely watch his tv programmes because they’re just so meaty!  Well the good news for us veggie foodies is that for his new series, Hugh decided to go vegetarian for 6 weeks.  As well as being a self-sufficiency guru turned restaurant owner and celebrity chef, Hugh is also a passionate campaigner on food issues.  He now believes that we need to eat much less meat for the good of our own health, the welfare of animals and the future of the planet.  He even has the chefs at his restaurant trying to persuade the dining public to choose vegetarian main courses over meaty ones!

Well, of course we agree with that.  I’m also impressed with the recipe ideas in the programme, which look pretty good!  The recipes from the show are available over at the Channel 4 website.  This week’s Baby Beetroot Tarte Tatin looks like a winner, and if you make it with frozen pastry, it couldn’t be simpler!

Baby Beetroot Tarte Tatin
By HughFearnley-Whittingstall from River Cottage Veg

Baby Beetroot Tarte Tatin

Serves 4

Ingredients

  • 1 tbsp olive oil
  • 25g butter
  • 500g baby beetroot (no bigger than a
    golfball), scrubbed
  • 1 tbsp soft brown sugar
  • 1 tbsp cider vinegar
  • Sea salt and freshly ground black
    pepper

For
the rough puff pastry

  • 400g plain flour
  • 200g cold, unsalted butter, cut into
    small cubes
  • Pinch of salt
  • Iced water

For
the vinaigrette

  • Green tops from a few spring onions,
    finely chopped
  • 1 tsp English mustard
  • 1 tbsp cider vinegar
  • 5 tbsp rapeseed oil
  • 1 tbsp finely chopped parsley

Method

  1. Heat the oil and butter in a frying
    pan large enough for all the beetroot to sit snugly, add the beetroot and toss
    to coat in the oil and butter. Add the sugar and vinegar, season and taste,
    adjusting the vinegar and sugar if necessary.
  2. Cover the pan with foil and place in
    an oven preheated to 190°C/gas mark 5 for approximately 30-40 minutes or until
    the beetroot are tender.
  3. For the pastry, mix the flour with
    the salt and add the cubed butter. Add enough water to bring the mixture
    together into a fairly firm dough. On a floured surface shape the pastry into a
    rectangle. Roll out the pastry until it’s approximately 1cm thick. Fold the
    pastry into thirds, by taking the end furthest away from you towards you and
    then the end closest to you on top of that, you should again have a rectangle.
    Turn the pastry a quarter turn and repeat the rolling and folding a further
    five times. Wrap the pastry in cling film and rest in the fridge for 30
    minutes.
  4. When the beetroot are cooked remove
    from the oven and arrange the beets neatly in the pan. Roll out the pastry and
    cut a circle a little larger than the pan. Carefully place the pastry over the
    beetroot tucking the excess pastry into the pan. Return to the oven and cook
    for 20-25 minutes until golden and puffed up.
  5. Make the vinaigrette by placing all
    the ingredients in a clean jam jar and give it a good shake.
  6. When the tart is ready remove from
    the oven and leave to rest for a few minutes.
  7. To serve place a large plate over the
    pan and carefully, but quickly, turn upside down, remove the pan and pour over
    the vinaigrette.

 

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