{"id":324,"date":"2012-09-01T14:11:00","date_gmt":"2012-09-01T18:11:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=324"},"modified":"2019-05-03T15:34:12","modified_gmt":"2019-05-03T19:34:12","slug":"vegan-beetroot-tarte-tatin","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-beetroot-tarte-tatin\/","title":{"rendered":"Vegan Beetroot Tarte Tatin with Crumbled Tofu Feta"},"content":{"rendered":"\n

A vegan beetroot tarte tatin recipe<\/strong> with crumbled tofu feta,<\/strong> and a balsamic vinaigrette for just the perfect tang and complementing the beetroots beautifully. This makes an easy vegan lunch or dinner recipe. Leftovers can also be reheated nicely.<\/p>\n\n\n\n

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A colleague of mine brought me these wonderful homegrown organic beetroot the other day and needless to describe my delight! I do buy beetroot in the stores but it’s a different feeling to be given some vegetables. <\/p>\n\n\n\n

I can imagine how a barter system could have been a great way of sharing. There is this sentiment associated with the exchange of food items locally grown that money really can’t buy. I believe all foods should be exchanged with love but then we tend to think barter is a primitive system. <\/p>\n\n\n\n

Anyway, back to my beetroots, my mind was already creating all sorts of recipes the minute I saw them.<\/p>\n\n\n\n

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My colleague said he really enjoys them in tart with feta cheese. That sounded like a nice idea and besides I had actually never made beetroot tart before. I usually have beetroot raw in salads or I steam them and have them with other steamed vegetables.<\/p>\n\n\n\n

So, I thought I’d try the tart this time. A quick search on beetroot tart brought me to a number of recipes which were all pretty much the same: oven bake the beets with some seasoning, then lay the pastry on top and bake until done. It sounded pretty simple.<\/p>\n\n\n\n

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The most popular way of making the beetroot tart, I found, was the Tatin style. Tarte Tatin is a French style tart where the pastry is placed on top of the ingredients then baked. Once done, it is flipped upside down to serve.<\/p>\n\n\n\n

In this vegan beetroot tarte tatin<\/strong>, I substituted the traditional feta cheese with crumbled tofu. You can also use some coarsely mashed chickpeas if you prefer this to be soy-free.<\/p>\n\n\n\n

You might also like these savoury pie recipes:<\/p>

3am Curry Pies<\/a><\/p>

Vegetable Pasties with Vegan Mince<\/a><\/p>

Mung Bean Pasty<\/a><\/p><\/blockquote>\n\n\n\n

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To make Vegan Beetroot Tarte Tatin with Crumbled Tofu Feta<\/h2>\n\n\n\n

Start by cutting the raw beetroot into wedges.<\/p>\n\n\n\n

\"Beetroot <\/picture><\/figure><\/div>\n\n\n\n

Place in a greased oven dish. Drizzle with the vegetable oil and balsamic vinegar. Sprinkle the sugar and salt. Cover with foil.<\/p>\n\n\n\n

\"Beetroot <\/picture><\/figure><\/div>\n\n\n\n

Bake for 25 – 30 minutes at 160 degrees Celsius (320 F). Beets should be soft and almost cooked with just a slight bite to them.<\/p>\n\n\n\n

Remove from oven and re-arrange the beetroot nicely in the pan.<\/p>\n\n\n\n

\"Beetroot <\/picture><\/figure><\/div>\n\n\n\n

Roll the puff pastry to the size of the pan. Lay it on top of the beetroot lightly pressing it on the beets.<\/p>\n\n\n\n

\"Beetroot <\/picture><\/figure><\/div>\n\n\n\n

Put back in the oven and bake for another 30 minutes (or until pastry is puffed and golden) at 180 degrees Celsius (350 F)<\/span>.<\/p>\n\n\n\n

Remove from oven. Allow to cool a little.<\/p>\n\n\n\n

Place a plate on the pan then flip upside-down.<\/p>\n\n\n\n

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For the crumbled tofu: <\/i><\/strong><\/p>\n\n\n\n

Coarsely crumble some tofu, mix with lemon juice, nutritional yeast and salt. Bake simultaneously with the tart (on a separate greased tray) until light golden (about 15 – 20 minutes). Don\u2019t allow the tofu to become crispy or they will lose their feta-like texture.<\/p>\n\n\n\n

Mix all ingredients for the vinaigrette together and drizzle on the tart to serve. Garnish with parsley and the crumbled tofu.<\/p>\n\n\n\n

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Vegan Beetroot Tarte Tatin<\/h2>\n
<\/div>\n
A vegan beetroot tarte tatin recipe with crumbled tofu feta, and a balsamic vinaigrette for just the perfect tang and complementing the beetroots beautifully. This makes an easy vegan lunch or dinner recipe. Leftovers can also be reheated nicely.<\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Main Dish<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>French<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>beetroot recipe, beetroot tarte tatin, vegan pie recipe, vegan savoury pie<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>4<\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Teenuja Dahari – veganlovlie.com<\/span><\/div>\n

Ingredients<\/h3>