Beet Tart Tatin Recipe Created For Iron Handle Skillet
Step 1 · Preheat the Oven
Preheat the oven to 400ºF (200°C).
Step 2 · Prepare Puff Pastry
Place the Iron Handle Skillet upside down over the sheet of puff pastry. Using the skillet as a guide, cut a circle of puff pastry slightly larger than the pan. Chill the dough until ready to use.
Step 3 · Prepare Beets
Peel the beets and cut into ¼-inch (½ cm) rounds.
Step 4 · Prepare Onion
Peel the red onion and slice into wedges ½-inch (1 cm) thick. Cut ¼ of the wedges into a brunoise. Toss the onion brunoise with the lemon juice and a pinch of salt. Set aside.
Step 5 · Simmer Vinegar Mixture
In the skillet, combine both vinegars, the brown sugar, olive oil and butter. Season with salt and pepper. Simmer until thick and syrupy, about 15 minutes.
Step 6 · Arrange Vegetables
Remove from the heat and arrange the beet slices and onion wedges in a nice, overlapping pattern over the bottom of the skillet (you will have enough vegetables for two full layers).
Step 7 · Bake Vegetables
Cover the skillet tightly with foil and bake in the oven for 40 minutes or until the beets are tender when pierced with a knife. Let cool for a few minutes.
Step 8 · Bake Puff Pastry
Lay the puff pastry circle over the beets, tucking the edges of the dough down the sides of the pan. Bake for 35 to 40 minutes or until puffed and golden.
Step 9 · Flip Tart
Remove from the oven and let sit for 10 minutes. Place a large plate over the skillet and carefully flip over. Return the tart to the skillet and reserve.
Step 10 · Reheat Tart
When ready to serve, reheat the tart for 15 minutes at 400ºF (200°C).
Step 11 · Top and Serve
Top with crumbled goat cheese and drizzle with olive oil and honey. Season with salt and pepper. Toss the marinated onions with the greens, a drizzle of olive oil and season with salt and pepper. Serve over the beet tart. Slice into wedges and serve.