Roasted beetroot and caramelised onion Tarte Tatin with Sriracha mayo

Sweet Caramelised onion topped with earth beetroot incased in a light cripsy pastry base dressed with sriracha mayo.

Method:

Pre heat the oven on a med high heat

Peel and cut the beets into wedges bring to boil and simmer until sort and tender.

In an oven proof pan caramelise the red onion down until its really soft and sweet.

Take out of the pan and place the beetroot wedges in let them cook for a few mins on the heat, then add the onions coating the beets.

On a floured surface place the pastry then use a plate (slightly bigger that the frying pan) to cut around.

Now place the pastry over the beetroot & onion and tuck the sides down around the beets and caramelised onion topping.

Place in the oven and bake until the pastry is golden brown and flaky.

When ready take out of the oven and leave for a few mins before flipping out onto the plate.

To turn out- place the plate on the pastry use a thick tea towel

Wrap around the pan and plate use one hand on the plate and one hand on the pan and turn quickly.

Remove tea towel and garnish with the Toasted pine nuts, coriander and rocket then dress with the Sriracha mayo.