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.
Course: Main Dish
Keyword: beetroot recipe, beetroot tarte tatin, vegan pie recipe, vegan savoury pie
Author: Teenuja Dahari - veganlovlie.com
300gready-made puff pastry(I used Jus-Rol brand)
1tablespoonbalsamic vinegaror cider vinegar
1tablespoonsoft brown sugar
Sea salt to taste
Crumbled Tofu Topping
150gfirm tofusubstitute with coarsely mashed chickpeas
Salt to taste
1tablespoonbalsamic vinegaror apple cider vinegar
1teaspoonvegan mayonnaiseor substitute with 1/2 teaspoon Dijon / English mustard
Chopped parsley for garnish
Cut the raw beetroot into wedges.
Place in a greased oven dish. Drizzle with the vegetable oil and balsamic vinegar. Sprinkle the sugar and salt. Cover with foil.
Bake for 25 - 30 minutes at 160 degrees Celsius (320F). Beets should be soft and almost cooked with just a slight bite to them.
Remove from oven and re-arrange the beetroot nicely in the pan.
Roll the puff pastry to the size of the pan. Lay it on top of the beetroot lightly pressing it on the beets.
Put back in the oven and bake for another 30 minutes (or until pastry is puffed and golden) at 180 degrees Celsius (350 F).
Remove from oven. Allow to cool a little.
Place a plate on the pan then flip upside down.
For the crumbled tofu:
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’t allow the tofu to become crispy or they will lose their feta-like texture.
For the vinaigrette:
Mix all ingredients for the vinaigrette together.
Garnish with parsley and the crumbled tofu. Drizzle the vinaigrette on the tart to serve.