Roscoff onion, butternut squash, beetroot and Baron Bigod tart tatin by Fran Hartshorne @ The White Horse, Brancaster

Serves 4 (serve with kale, wild garlic and sunflower seed pesto – see below)

Ingredients

For the tatin

90g rolled puff pastry, cut slightly bigger then your pan and chill.

4 small Roscoff onion, peeled and cut in half

30g diced cooked beetroot (I use pre cooked)

30g diced cooked beetroot

20g soft brown sugar

10g butter

1 tbsp sherry vinegar

4 sprigs of thyme

100g ripe Baron Bigod, sliced into four

Pre heat fan oven to 180 degrees.
Start by heating a heavy bottom based frying pan on a medium heat.
Add the butter and soft brown sugar and allow ingredients to “foam”, this is when the butter and the sugar start to bubble together, strip the thyme from its stalk, add to the mix also adding your vinegar.
Place the onions into the pan, flat side down, allow to gently start to cook through, around 10 min. Lower the heat if your butter mix starts to get dark and move too quickly.
Once the onions have softened, they will start to go translucent, this is a good indication of knowing when to add the next ingredients. At this stage, they want to be half way cooked or they will still be hard and bitter once your pastry has been added and cooked.
When ready add your cooked beetroot and butternut squash, I just sprinkle on and make sure they are evenly spread over the onions and all in between. Season with salt and pepper.
Place your chilled puff pastry disk on top of your pan, tucking in the edges.
Place into the oven for 15min or until pastry is golden and crisp.

Kale, wild garlic and sunflower seed pesto

40g raw washed picked kale

40g raw washed picked wild garlic

200 ml olive oil

150g toasted sunflower seeds

Place all ingredients into a blender and combined together, season to taste.
Turn the tart onto a plate and arrange your Baron Bigod, then spoon on your pesto, sprinkle with more toasted sunflower seeds and garnish with wild garlic and chive flowers.