Red Onion & Beetroot Tarte Tatin

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and slice the red onions into discs (approx 1/2 cm thick)

Drain the beetroot in a colander over the sink

Slice the drained beetroot into discs (approx 1/2cm thick)

Add the sliced onion and beetroot to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up put the tray in the oven for 10-15 min or until everything is beginning to brown and soften

Meanwhile, add the balsamic vinegar, honey and 1 tbsp [2 tbsp] sugar to a large, wide-based pan (preferably non-stick) and bring to the boil over a high heat

Once boiling, reduce the heat to low and add 30g [60g] butter

Stir it all together until the butter has melted and everything is fully combined, then remove the pan from the heat – this is your caramel

Bash the walnuts in their bag with a rolling pin until roughly crushed

Top, tail, peel and grate the carrot[s]

Add the crushed walnuts and grated carrot to a bowl with the rocket and gently mix together – this is your walnut salad

Strip the thyme leaves from their stems and chop them roughly, discard the stems

Once the onions and beetroot are done, add them to the caramel with the chopped thyme leaves and mix until evenly coated – this is your tart mix

Line 1 [2] rectangular oven-proof dish[es] with baking paper (make sure the paper pokes out the top of the dish)

Add the tart mix to the dish[es]

Unroll the puff pastry and place it over the top

Crimp the edges of the pastry (slightly turn over the edges) and put the dish[es] in the oven for 20 min or until the pastry is golden and crisp – this is your tarte tatin

Once cooked, remove the tarte tatin from the oven and leave to cool for 3 min

Using the baking paper, carefully remove the tarte tatin[s] from the oven proof dish[es] and transfer to a chopping board

Cut the tarte tatin[s] in half

Add a drizzle of olive oil and a pinch of salt to the walnut salad and gently mix together