Vegetable Tartin

Perfect for a quick evening supper. This time of year we still have a few onions left as well as beets and potatoes from the fall harvest.

 

Makes 6 servings (depending on if serving as a main course or a side dish)

1pound                      beets (about 3 medium size ones) trimmed and scrubbed

1                                  medium onion thinly sliced

6Tbs                            extra-virgin olive oil (I would use our hi-oleic safflower oil)

1Tbs                            fresh thyme leaves (or 1tsp of dried if fresh is not available)

1pound                      potatoes peeled and cut into ¼” slices

1pound                      plum tomatoes cut crossways into ¼” slices

Salt and freshly ground pepper

 

 

Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about one and a half hours. Let cool, then peel and cut crossways into ¼” slices. Increase oven temperatures to 425 degrees. Toss onion with one tablespoon of oil and half the thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. Arrange the potato, beet and tomato slices overlapping in rounds. Season with salt and pepper, drizzle with 2 tablespoons of oil and the remaining thyme. Cover tightly with parchment-lined foil.

 

Bake for 30 minutes, uncover and drizzle with the remaining 3 tablespoons of oil. Bake uncovered until veggies are tender and the tomatoes are caramelized (about 35minutes more).

 

 

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