Beetroot & shallot tarte tatin

A stunning vegan main course – even the meat eaters will want a taste!

SERVES 6 PREP 20min COOK about 55min

• 320g sheet vegan puff pastry

(we used Jus-rol, not all butter)

• 300g shallots

• 1tbsp olive oil

• 2tbsp balsamic vinegar

• 2tbsp light brown soft sugar

• 300g pack cooked beetroot, halved FOR THE NUTTY HERB DRESSING

• 25g blanched hazelnuts

• Small bunch parsley

• Small bunch mint, leaves picked

• 1tbsp capers, drained

• 1tbsp red wine vinegar

• 5tbsp olive oil

1 Preheat oven to 220°C (200°C fan) mark 7. Roll out pastry to a 30cm square, trim to a circle, then chill on a baking sheet.

2 Put shallots into a heatproof bowl and pour over enough boiling water to cover. Leave for 10min, then drain and peel. Halve any larger shallots so they are all roughly the same size.

3 Heat oil in an ovenproof non-stick frying pan (about 25cm) over mediumhigh heat. Add shallots and fry for 10min, then add vinegar and sugar and cook for a further 5min, until thick and syrupy.

4 Meanwhile, for the herb dressing, finely chop hazelnuts and herbs, put into a bowl and stir in capers, vinegar and oil. Set aside until needed.

Nestle beetroot into pan among shallots. Lay pastry over vegetables and tuck in edges. Bake for 35-40min, until crisp and deep golden (it needs longer than you might think to cook through). Set aside for 5min, then invert on to a serving plate or board. Drizzle over the herb dressing to serve.

GET AHEAD Make recipe up to the end of step 3 up to a day ahead. Bring the shallots back to high heat and complete the recipe to serve. Or just peel the shallots a day ahead, cover and store in the fridge, then complete the recipe to serve. If oven space is tight, cook according to the time plan, set aside in a cool place, then reheat at 190°C (170°C fan) mark 5 for 5-10min until hot. PER SERVING: CALS 407; FAT 28G; SAT FAT 9G; CARBS 31G