Jamie's beetroot and goat's cheese tarte Tatin recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Peel the onions, cut 1½ into quarters and break into petals. Finely chop the remaining onion, then quickly pickle by scrunching with a splash of red wine vinegar and a pinch of sea salt.
2. Meanwhile, put the onion petals in a 28cm ovenproof frying pan on a medium heat with 1 tbsp each of olive oil, red wine vinegar and honey. Quarter the beetroot and add to the pan with a good pinch of sea salt and black pepper. Cook for 3 mins, stirring occasionally. Remove from the heat; give the pan a shake to arrange the veg in an even layer.
3. Mix 2 tbsp oil and a splash each of red wine vinegar and water together in a small bowl. On a board, layer the sheets of fi lo on top of one another, brushing each with the oil mixture as you go, then place the layered pastry on top of the veg in the pan, carefully tucking it in at the edges. Bake for 20 mins or until beautifully golden.
4. Trim the lettuces, then click off and shred the outer leaves. Keep clicking off the middle leaves but leave as whole cups. Slice the Little Gem hearts into wedges and arrange on a serving platter. Sprinkle the pickled onion over the lettuce. Core and fi nely slice the pears, then arrange on top. Crumble over the walnuts.
5. Carefully but confi dently invert the tarte onto a plate or board (slightly bigger than the pan). Crumble over the goat’s cheese and serve with the pear and walnut salad.

Tip: Swap the honey for brown sugar and use your favourite vegan cheese (or simply leave out the cheese).

See more Jamie Oliver recipes