The French are known for their amazing food and so one would only expect superiority from a French cookware company.
Le Creuset certainly delivers on that expectation; they are renowned for their high quality, beautifully designed, enamelled
cast iron cookware range.
If you have never cooked with Le Creuset you may not understand what all the fuss is about and may even question if the price point is worth it. In my opinion it 100% merits the investment. Le Creuset is designed to last a lifetime and although going out to buy a complete range of Le Creuset cookware is generally unaffordable, you can easily build up a set piece by piece as it lasts so long. The first item that you buy will still be going strong when you buy your last piece.
Durability is certainly an advantage to this cookware range but versatility is another pro point. The Tarte Tatin dish can be used on any cooker, including induction, in the oven and under the grill. This versatility is why this pan is a must for making traditional tarte tatin recipes. A traditional tatin recipe tenderises and caramelises the ingredients on the hob first, before adding the pastry to the top and transferring the dish to the oven for baking.
I am not a huge dessert maker but this dish can be used for so much more than your traditional Tarte Tatin. The dish is ideal for baking savoury tarts, such as this beetroot tart, gratins, quiches, as well as sautéing vegetables and roasting meat or poultry in the oven. Le Creuset Cast Iron cookware works efficiently at low to medium cooking temperatures and retains heat effectively, ensuring food stays warm for longer.
Beetroot is one of my kids’ favourite vegetables and this beetroot tart is so easy to make and requested often. I buy precooked beetroot (100% beetroot with no added ingredients) to make this dish quick to prepare but if you prefer you can roast your own beetroot. Once your beetroot is cooked it takes minutes to assemble. Simply add slices of the beetroot to the bottom of the pan, add some vinegar and sugar and then top with puff pastry. Bake in the oven and then turn it out, like a traditional tarte tatin. The large, easy-grip handles make this easy to do, just make sure to use
oven mitts as cast iron holds its heat.
This Tarte Tartin dish is a great addition or starter piece to your cast iron ware range. In summary, the key features include….
- Suitable on all cookers, oven (to 180°C) and grill.
- Enamel coating is easy to keep clean and won’t absorb stains or flavours.
- Energy efficient – low to medium heat required only.
- Freezer safe;
- Easy grip handles – shaped for ‘turning out’
- Easy to clean – Dishwasher proof although hand washing recommended
- 25cm diameter, 4 cm depth, 1.8L capacity
To view the entire bakeware range from Le Creuset including their stoneware, Toughened Non Stick and cast iron range click here
Easy Beetroot Tart
Ingredients
- 15g Butter
- 325g Cooked Beetroot (approx. 3 cooked beetroots)
- 2 tbsp Balsamic Vinegar
- 1 tbsp Brown Sugar
- 1 sheet frozen Puff Pastry, thawed
- 80g Feta Cheese, crumbled
Instructions
Pre heat oven to 180°C
Grease the pan with the butter
Slice the beetroot into 5mm rounds and place the beetroot on the base of the dish, overlapping slightly.
Mix the vinegar and sugar together and pour over the beetroot.
Using the dish as a guide, cut a circle from the puff pastry and place on top of the beetroot, tucking it in around the edges.
Bake for 30 mins or until the pastry is puffed and golden in colour.
Using the handles, carefully invert onto a large serving plate.
Top with crumbled feta cheese.
