Beetroot Tarte Tatin with a Hazelnut Crust

This recipe is one I’ve been dying to try from Cannelle et Vanille.  I adapted it a bit: doubled the recipe to make a larger tart and used purple sweet potatoes as opposed to potatoes.  The result was a healthy, savoury tart with the perfect amount of caramelization to appeal to my sweet tooth. The process was a little time consuming but it made for a fun and tasty side to our dinner steaks.

Roasted Beet and Purple Potato Tarte Tatin with Caramelized Fennel and Gruyere Cheese

(makes a 9-inch tart)

Buckwheat and Hazelnut Tart Crust

1 c. brown rice flour
2/3 c. buckwheat flour
2/3 c. tapioca starch (the same as tapioca flour)
2/3 c. hazelnut flour (ground hazelnut)
4 tsp. ground chia seeds (optional)
1 tsp. salt
1/2 tsp. ground black pepper
1/4 c. cold unsalted butter, diced
12 to 16 tbsp. ice water

Combine the dry ingredients in a food processor. Pulse to combine. Add the diced butter and pulse until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.

Transfer dough to flat surface and knead a couple of times. Form into a disk, wrap in plastic wrap, flatten it with your hands, and refrigerate for one hour.

Meanwhile…prepare the filling

8 assorted colors baby beets, peeled and cut into 1/2-inch slices
2 medium purple sweet-potatoes, peeled and cut into 1/2-inch slices
3 tbsp. olive oil
2 small yellow onion, thinly sliced
1 medium fennel bulb, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch salt
pinch black pepper
1 tablespoon balsamic vinegar
3 oz. grated caprano cheese (the original recipe suggests gruyere) 

Preheat oven to 400F. Toss the slices beets and purple potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.

Reduce oven temperature to 375F.

Remove the tart crust from the refrigerator. Lightly dock it with a fork. Dust your cold surface with a bit of superfine brown rice flour. Roll the dough to 1/4-inch thickness and cut a circle that is slightly bigger than your mold. The scraps can be saved for another time.

Transfer the tart base to a sheet lined with parchment and refrigerate the tart base for 30 minutes.

Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, fennel, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.

Remove the tart crust from the refrigerator. Lightly dock it with a fork.

Place the roasted vegetables inside the tart mold tightly packed. Spread the caramelized onion and fennel mixture on top and sprinkle the Gruyere on top of that. Place the tart dough on top and tuck it into the edges.

Bake the tart for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.