Caramelized Beetroot & Red Onion Tarte Tatin

Yesterday was a rough one.  My boys have just started pre-school which means 2 hours of freedom for moi 4 mornings a week – yay! Yesterday, however, the youngest twin terror had a fall at school and ended up having a breath holding spell.  He’s suffered from these since he was 6 months old but hasn’t had one in almost a 9 months, so we thought we were through them. When he suffers a sharp pain, he ends up getting so upset that he holds his breath until he passes out.  Then his body takes over and starts breathing for him, but its a scary minute or so and he comes out quite confused and upset – who would blame him!  So this was the first one he has had without me.  The teachers were amazing and did just what they were supposed to but still… I wasn’t there.  I know this is the first of many many many of these types of things.  But it was the first.  So I’m allowed to wallow in the guilt.

When we got home, we ended up staying in and cuddling on the couch all afternoon, which meant no trip to grocery store, leaving me without a whole lot of options for dinner.

Beetroot Tarte Tatin

Scanning my fridge, I found beetroot and puff pastry and some yummy blue cheese leftover from my Tartiflette last week.  I make a mean apple tarte tatin and I’ve been meaning to test out a beetroot one for a while, so last night was the night.  To be fair, I had never made this recipe before last night.  It was all an experiment!  I wanted to add some balsamic into the tarte but ended up forgetting to put it in.  But, I fixed it by creating a nice reduction to drizzle over which was just as delicious!

Beetroot Tarte Tatin

Caramelized Beetroot & Red Onion Tarte Tatin w/ Blue Cheese Crema

4 servings

Caramelized Beetroot & Red Onion Tarte Tatin w/ Blue Cheese Crema

Ingredients

    For the Tarte
  • 3-4 large cooked and peeled beetroots cut into quarters
  • 2 red onions finely sliced
  • 2 tablespoons sugar
  • 3 tablespoons butter
  • pinch of salt and pepper
  • 1 roll of puff pastry rolled and cut to fit your oven proof pan
  • 2 handfuls of arugula for serving
  • For The Crema
  • 80g Blue Cheese
  • 100g Creme Fraiche
  • For the Balsamic Reduction
  • 1 cup Balsamic Vinegar
  • 1/4 cup honey

Instructions

  1. Preheat your oven to 190C
  2. Cook your butter, sugar, beets and onions in a oven proof pan on the stove over medium heat until the beets and onions are nicely caramelized.
  3. Remove from the heat and place your puff pastry directly on top of the beets and fold under the edges.
  4. Put in the oven and cook until crisp and brown at the edges - around 40 minutes.
  5. Remove from the oven and let stand for 10 minutes before turning out onto a plate.
  6. Meanwhile, place balsamic vinegar and honey in a sauce pot and bring to a boil, then reduce to low and let simmer until it has reduces to 1/3 cup. About 10 minutes.
  7. Combine the cheese and creme fraiche in a bowl and mix with an electric mixer until smooth and creamy.
  8. To serve, top with crema and arugula and drizzle with balsamic reduction.
  9. Store leftovers (if there are any!) in an airtight container and reheat in the oven.
http://www.alotofyum.com/caramelized-beetroot-red-onion-recipe/

 

Dinner For One

My husband travels quite a bit and most of the time that means toast for dinner. But sometimes I take the opportunity to make a yummy salmon dish – he’s not so crazy about salmon.  This particular dish was inspired by a meal my mom recently had at a local restaurant where she and my dad are staying in southern Spain.  She raved about the dish so much that I decided I would give it a try…and it did not disappoint.  It was delicious and very easy to prepare. Salmon and rosemary are a great combination!

Salmon En Papillote

OLYMPUS DIGITAL CAMERA

  • serving of salmon
  • 1 potato sliced very thin (I used a mandolin)
  • handful of ripe cherry tomatoes
  • 1 bunch of fresh rosemary
  • zest of half a lemon and its juices
  • olive oil
  • salt and pepper
  • 1 tablespoon butter
  • 1 bunch of arugula (rocket) for serving
  • grated parmesan for serving
  • 1 piece of parchment paper

Preheat oven to 180C.  Lay your thinly sliced potato in a row on the parchment paper, making sure not to pile them too much or they won’t cook in time (lesson learned from mine last night!).  Pour a teaspoon of olive oil over the potatoes. Place salmon on top, then the rosemary on top of the salmon. Spread the tomatoes around the salmon. Sprinkle lemon zest and lemon juice over the salmon, then add your salt and pepper.  Rip up your butter and place it around your fish.

Wrapping the papillote

OLYMPUS DIGITAL CAMERA

Take the length side edges of the parchment paper and fold them together. Keep folding down until you reach the salmon, then take the edges of the wrapper and fold them under.  You can also tie the ends with some kitchen twine.

Place on a baking tray and bake in the oven for 20-25 minutes. To serve, open the paper, add the arugula and shaved parmesan and drizzle with a high quality extra virgin olive oil and you’re ready to go.

OLYMPUS DIGITAL CAMERA