Onion Beet Tarte Tatin
- Ingredients for 4 portions
- The crust:
- 150g Lizza Bread Baking Mix
- 100g Vegan butter or margarine, cold, chopped
- 2-4 tbsp cold water
- 1 tsp xanthan gum
- salt, to taste, optional
- ½ tbsp olive oil
- Filling:
- 1 onion, sliced
- 2 small beets, sliced or cut into wedges
- 1 star anise
- salt and pepper, to taste
- ½ tbsp olive oil
- pinch of freshly ground black pepper
Preparation:
- Make the crust; in a food processor, combine Lizza pizza mix and xanthan gum. Add salt if using.
- Add cold Vegan butter and process until coarse crumbs form.
- Add water and process until the dough comes together,
- Wrap the dough in a plastic foil and refrigerate for 30 minutes.
- Make the filling; heat the oven to 205°C.
- In a 20 cm cast iron skillet, toss beets, onion, olive oil, and anise.
- Cover and roast for 35 minutes.
- Remove from the oven and let it cool down a bit. Reduce oven heat to 180°C.
- Remove the dough from the fridge and roll out to a 24 cm circle.
- Place the dough over the beets and onions and tuck in the sides.
- Brush the crust with olive oil and bake for 10 minutes. Cover with the parchment paper and continue baking for 15 minutes.
- Remove from the oven and let it cool. Loosen the sides with a knife if needed. Place a plate over the tarte and flip to invert the tart on a plate.
- Slice and serve.
Nutritional information (per serving): 310 kcal, 8g carbs, 27g fats, 7g protein, 4g sugar, 8g fibre.
