MISO BEETROOT TARTE TATIN & CASHEW BREAD SAUCE

For the tarte tatin

500g ( approx. 5-6 ) beetroot, peeled and sliced into segments
1 red onion, peeled and sliced
5 tbsp olive oil
1 tbsp tamari
2 tbsp miso paste ( see notes )
1 tbsp coconut or brown sugar
Juice and zest from one small orange
1 sheet of ready rolled puff pastry
Fresh thyme to decorate optional
Pomegranate seeds to decorate optional

For the cashew bread sauce
150g raw cashews, soaked overnight in cold water or for an hour in hot water
2 slices of wholemeal bread, crusts removed, torn into smaller pieces
1 clove of garlic, finely minced
1 tbsp freshly squeezed lemon juice
A tbsp of thyme leaves, tough stalks removed
½ tsp sea salt
Freshly ground black pepper to season

Equipment:

You will also need an ovenproof frying or saute pan
A high speed blender or food mixer

1 - Preheat oven to 200ºC/180ºC fan/400ºF

2 - In a large bowl add the olive oil, tamari, miso paste, orange zest and juice and coconut sugar and whisk
together until all combined.

3 - Add the sliced onion and beetroot and stir through so well coated with the oil mixture. Pour into a frying
pan and put over a medium heat stirring through for 5 minutes.

4 - Use a wooden spoon to spread the
beetroot and onions to evenly cover the base of the pan. Remove pan from heat and place a sheet of tinfoil
over the pan and bake in the oven for 30 minutes.

5 - Scatter a light dusting of flour over a work surface and roll out the puff pastry until slightly bigger than
the base of the pan.

6 - Using the measurement of the pan base as a guide, use a knife to cut a rough circle in the pastry.

7 - When the beetroot has baked for 30 minutes remove from the oven and discard the tinfoil.

8 - Place the pastry circle on top of the beetroot making sure it covers all of the beetroot and tuck the edges in slightly.

9 - Return to the oven and bake for another 30 - 40 minutes or until the pastry has risen and is golden brown in colour.

10 - Meanwhile make the cashew bread sauce.

11 - Drain the pre soaked cashew nuts. Add to a blender or processor with the torn bread, minced garlic, salt,
lemon juice, thyme and 6 tablespoons of fresh cold water.

1 - Preheat oven to 200ºC/180ºC fan/400ºF

2 - In a large bowl add the olive oil, tamari, miso paste, orange zest and juice and coconut sugar and whisk
together until all combined.

3 - Add the sliced onion and beetroot and stir through so well coated with the oil mixture. Pour into a frying
pan and put over a medium heat stirring through for 5 minutes.

4 - Use a wooden spoon to spread the
beetroot and onions to evenly cover the base of the pan. Remove pan from heat and place a sheet of tinfoil
over the pan and bake in the oven for 30 minutes.

5 - Scatter a light dusting of flour over a work surface and roll out the puff pastry until slightly bigger than
the base of the pan.

6 - Using the measurement of the pan base as a guide, use a knife to cut a rough circle in the pastry.

7 - When the beetroot has baked for 30 minutes remove from the oven and discard the tinfoil.

8 - Place the pastry circle on top of the beetroot making sure it covers all of the beetroot and tuck the edges in slightly.

9 - Return to the oven and bake for another 30 - 40 minutes or until the pastry has risen and is golden brown in colour.

10 - Meanwhile make the cashew bread sauce.

11 - Drain the pre soaked cashew nuts. Add to a blender or processor with the torn bread, minced garlic, salt,
lemon juice, thyme and 6 tablespoons of fresh cold water.

Wrap with us:

1 - Join us in this tutorial of how to wrap an awkward shaped gift.

2 - To start, make a simple envelope.

3 - You need enough paper to go around the object and a little extra excess at the sides.

4 - Start by folding the sides in.

12 - Blitz on high speed until all combined. Keep adding more water while blending to reach desired consistency, something similar to thick yoghurt.

13 - Add black pepper to taste. Store in the fridge if not using straight away.

14 - When the tarte tatin has baked, remove from the oven and leave to stand in the pan for 5 minutes.

15 - Find a large plate and take care, place the plate over the pan and flip over so the tarte tatin now has the pastry on the base.

16 - If some of the beetroot still remains in the pan just spoon out and place on top of the tarte as well as any juices.

17 - Decorate the top with pomegranate seeds and sprigs of thyme. And serve along with the cashew bread sauce.

18 - Can be served hot or cold.

NOTES

• The tarte tatin is best eaten on the day it is made but leftovers should keep well for a couple of days stored
  in the fridge.
• The cashew bread sauce can be stored in the fridge in an airtight container for up to a week.For a lighter taste choose yellow or white miso paste for a more delicate flavour.
• Red miso paste will give a much stronger, more intense flavour so consider reducing the amount the
  recipe suggests.

12 - Blitz on high speed until all combined. Keep adding more water while blending to reach desired consistency, something similar to thick yoghurt.

13 - Add black pepper to taste. Store in the fridge if not using straight away.

14 - When the tarte tatin has baked, remove from the oven and leave to stand in the pan for 5 minutes.

15 - Find a large plate and take care, place the plate over the pan and flip over so the tarte tatin now has the pastry on the base.

16 - If some of the beetroot still remains in the pan just spoon out and place on top of the tarte as well as any juices.

17 - Decorate the top with pomegranate seeds and sprigs of thyme. And serve along with the cashew bread sauce.

18 - Can be served hot or cold.

NOTES

• The tarte tatin is best eaten on the day it is made but leftovers should keep well for a couple of days stored
  in the fridge.
• The cashew bread sauce can be stored in the fridge in an airtight container for up to a week.For a lighter taste choose yellow or white miso paste for a more delicate flavour.
• Red miso paste will give a much stronger, more intense flavour so consider reducing the amount the
  recipe suggests.