Beetroot Tarte Tatin with Caramelised Shallots and Walnut Cream

1. 01

   Prep the beetroot

   Wash beetroots well, trim tops and roots. Roast whole at 200°C for 35-40 minutes until a knife slides through easily. Cool slightly, then rub off the skin under cold running water — it'll slip right off. Cut each beetroot into quarters or thick wedges, depending on size.

   ~45 min
2. 02

   Caramelize the shallots

   Peel shallots and halve them lengthwise. Heat 40ml olive oil in a large heavy-bottomed skillet over medium heat. Lay shallots cut-side down and don't move them for 5 minutes — you want colour and crust. Flip, scatter thyme sprigs between them, season with sea salt. Add balsamic vinegar, lower heat, and let them soften and glaze for 10 minutes, turning occasionally. They should be sticky and burnished.

   ~18 min
3. 03

   Build the base

   Arrange beetroot wedges among the shallots in the skillet, tucking them in snugly. Drizzle with remaining olive oil and a pinch of salt and pepper. Cook over medium heat for 3 minutes to marry the flavours — you want everything warm and just beginning to stick to the pan.

   ~3 min
4. 04

   Pastry on top

   Roll out vegan puff pastry to 3mm thickness. Lay it over the beetroot and shallots, pressing gently to nestle into the gaps. Trim excess, leaving a 2cm overhang. Prick all over with a fork to let steam escape. Bake at 200°C for 18-22 minutes until deep golden and puffed.

   ~22 min
5. 05

   Make the walnut cream

   Blitz 120g raw walnuts with 150ml unsweetened oat milk, 1 tsp sea salt, and a crack of black pepper for 90 seconds until smooth and creamy. Taste and adjust seasoning. You want it to taste like walnut butter, not thin soup — add more milk if needed to reach a soft sauce consistency.

   ~2 min
6. 06

   The flip

   Remove tatin from oven. Let rest 2 minutes — no more, or it'll stick. Place a large plate over the skillet, take a breath, and flip confidently in one swift move. The roots and shallots should tumble onto the plate in a glossy, caramelised mess. If anything sticks, gently coax it out with a spatula.

   ~3 min
7. 07

   Serve

   Spoon walnut cream over warm tatin, scatter with reserved thyme leaves or crushed toasted walnuts. A pinch of fleur de sel on top. Eat it while the pastry's still got steam coming off it.

   ~2 min

First bite: the pastry shatters, then you're into the sticky, almost jam-like shallots and earthy, sweet beetroot. The walnut cream arrives cool and rich, cutting through the heat and sugar with a bitter-gentle nuttiness. By the end, you're chasing the sticky bits with your fork and thinking about seconds. It's proper food.

• ·Don't flip too late — the pastry needs enough steam heat to lift everything cleanly
• ·Raw walnuts blended with cold milk make better cream than soaked ones; less gluey
• ·Save any sticky bits left in the skillet: spoon them over the finished tatin for extra umami