Mango rainbow roots tarte tatin recipe
To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor.Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge.Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds.Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly.Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside. To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor. To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor. Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge. Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds. Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds. Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly. Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside.