Beetroot and Shallot Tarte Tatin

A stunning vegan main course, even the meat eaters will want a taste! Also a delicious match with beef, if serving as a side dish.

Hands-on time 20min. Cooking time about 55min. Serves 6

◆ 320g sheet vegan puff pastry (we used Jus-rol, not all butter)

◆ 300g (11oz) shallots

◆ 1tbsp olive oil

◆ 2tbsp balsamic vinegar

◆ 2tbsp light brown soft sugar

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

◆ 25g (1oz) 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 the pastry out to a rough 30.5cm (12in) square, trim to a circle, then chill in the fridge. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10min, then drain and peel. Halve any larger shallots so they are all a roughly even size.

2 Heat the oil in an ovenproof non-stick frying pan (about 25.5cm/10in) over medium-high heat. Add the shallots and fry for 10min, then add the vinegar and sugar and cook for a further 5min, or until thick and syrupy.

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

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

PER SERVING 407cals, 6g protein, 28g fat (9g saturates), 31g carbs (14g total sugars), 4g fibre

GET AHEAD Make recipe up to the end of step 3 up to a day ahead. Bring the shallots back to a high heat and complete the recipe to serve. Or just peel the shallots a day ahead, cover and store in the fridge, and then complete the recipe to serve.