34 | APPETIZERS WHIPPED RICOTTA 250g Tofutti cream cheese ¼ cup vegan cream 2 thyme sprigs, leaves only 20g vegan Parmesan, finely grated Finely grated zest of ½ lemon Place all ingredients into a food processor, season, and blitz to a smooth, spreadable consistency. Refrigerate until needed. THE TARTE 4 small beetroots, with young leaves to serve* 3 sprigs thyme 2 Tbs olive oil 2 Tbs water Salt and pepper 40g butter-flavoured margarine 2 Tbs soft brown sugar ¼ cup white balsamic vinegar 1 sheet chilled pastry, cut into a disc to easily cover the pie dish Preheat oven to 220°C. Place the beetroot in an ovenproof dish together with the thyme, olive oil, water and season with salt and pepper. Cover with aluminum foil and seal but leave a few openings in the foil. Roast for 35-40 minutes until tender. Allow to cool enough to handle, and then peel away skin. Halve each beetroot, if really small or slice into 2.5 cm pieces. In a 20 cm ovenproof non-stick frypan, place margarine, sugar and vinegar and cook over a medium heat for 2-3 minutes until sugar has dissolved and syrup thickened. Place beetroot cut-side down in syrup. Make sure the bottom of the pan is covered with the beetroot pieces. Top with pastry disc, tucking in the edge of pastry and removing any overlapping pieces.* * Bake 20-25 minutes or until golden. Rest 5 minutes, then flip onto serving dish. Place balls of whipped ricotta and beetroot leaves strategically around the tarte. Best if cut it with a pizza cutter. NOTE: *The beetroots we find at the supermarket are always large and need to be quartered at least before roasting. Remove leaves and save for garnish. ** Roll out left over pastry and cut into round or squares, top with a sharp grated cheese, a slice of tomato and black pepper and bake with tarte. Maayan turning over Tarte Tatin
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