Carrot, beetroot and red onion tarte tatin recipe

As seen on Rick Stein’s Food Stories on BBC Two, this is Rick’s carrot, beetroot and red onion tarte tatin recipe. After his visit to Riverford Farm in Devon where they grow all their vegetables organically, Rick cooks a carrot, beetroot and red onion tarte tatin.

Ingredients for Rick’s carrot, beetroot and onion tarte tatin

SERVES 4

• 10-12 (rainbow) carrots scrubbed and trimmed and halved lengthways
• 3 medium beetroot, well scrubbed/peeled and sliced into rounds about 3-4mm thick
• 2 star anise, broken or 1 tsp ground cumin
• 4 tbsp olive oil
• 1 tsp soft brown sugar
• Salt and pepper
• 3 large red onions, sliced
• 40g butter
• 1 tsp soft brown sugar
• 400-500g puff pastry, depending on size of your tin.
• A little flour for rolling

For the carrot top pesto

• A good handful of green carrot tops/leaves washed and roughly chopped
• 1 clove garlic, peeled and bashed
• 30g grated Parmesan
• 7-8 tbsp olive oil
• 15g pine nuts
• Freshly ground black pepper

How to make Rick’s carrot, beetroot and onion tarte tatin recipe

1. You will need a 26-27 cm pie tin round or rectangular, an ovenproof frying pan or a rectangular roasting tray about 18x25cm. Preheat the oven to 200c/180c fan.
2. Put the carrots and beetroot slices in a large roasting tin and add 4 tbsp olive oil, salt, pepper, bashed star anise (or cumin) and the soft brown sugar. Using your hands or wooden spoons, toss the whole lot together to coat the vegetables in oil and seasonings. Then roast for 15-20 minutes.
3. In a pan melt the butter and add the sliced red onions and garlic and add a little soft brown sugar and cook over a low/medium heat until they are very soft and sweet. Then take it off the heat.
4. Butter your tin very well and arrange the carrots in the base to create a pattern then arrange the beetroot slices on top then top with the red onions, season with salt and pepper as you go.
5. On a lightly floured board roll out the puff pastry to a dish a little larger than the dish to allow for shrinkage. Bake the tart for 25-30 minutes until the pastry is crisp and risen.
6. Remove the tart from the oven and allow to cool a little before turning out.
7. Carefully cover the tin or pan with a large serving plate or board and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife to tidy it up.
8. In a blender pulse all the pesto ingredients adding a splash of water if required to let it down to a drizzling consistency. 
9. Serve slices of the tarte with a green salad and the pesto drizzled over or alongside.

Happy cooking