Beetroot & Onion Tarte Tatin

• 1 large beetroot (250g), peeled and cut into 1/2 cm wedges
• 1 large red onion (200g), peeled and cut into 1/2 cm wedges
• 30g olive oil
• 10g Balsamic vinegar
• 1 star anise pods
• 1/2 tsp Himalayan sea salt
• 100g semi-dried tomatoes, drained
• 1 batch of your favourite grain-free pastry

Method:

1. Preheat the oven to 175C and prepare an 8in springform cake tin.
2. Place the beetroot, onions, olive oil, Balsamic vinegar, star anise and sea salt in a large bowl and toss to coat evenly.
3. Lay the beetroot wedges around the base of the tin with the onion and star anise. Cover the tin with foil and bake for 1 hour or until the beetroot slices are soft.
4. Make the pastry while the tart is cooking and roll to about 2 cm thick and cut out a circle the same size as your cake tin.
5. Remove the foil and add the semi-dried tomatoes to the cooked vegetables pushing them into the cracks to make a firm layer of vegetables.
6. Lower the oven temperature to 160C.
7. Lay the pastry sheet on top of the vegetables and cook for 30-40 mins or until the pastry is golden and cooked.
8. Cool slightly in the tin then put a plate over the tart and tip upside down so the tart is now on the pastry. Slice and serve with salad and coconut yoghurt.