Beetroot Tarte Tatin with Orange (Omnia Recipe) – Baked Top-side-down – Simple, Elegant, Surprisingly Sweet

• 2 beetroots(raw)
• 1 orange(zest + 2-3 tbsp juice)
• 1 sheet of puff pastry(from the refrigerated section)
• 1 Pinch pepper
• 1 tsp oil

Preparing Red Beets

1. Peel beetroot and slice it very thinly – the thinner, the better it cooks in the Omnia.

2. Wash the orange thoroughly with hot water, dry it, finely grate 1 tsp orange, and squeeze out 2 tbsp orange.

Prepare Omnia Form

1. Lightly grease the metal mold with oil – the silicone mold is deliberately omitted so that the beetroot can caramelize directly.

Layering & Flavoring

1. Lay the beetroot overlapping in the dish.

2. Drizzle orange evenly over it.

3. If you like, add pepper – salt is deliberately omitted to allow the sweetness and freshness to shine through.

4. Cut sheet of puff pastry to the size of the Omnia and loosely place it over beetroot. Gently press the edges down.

5. Poke some small holes to allow steam to escape while baking.

Baking in the Omnia Oven

1. Bake the Omnia on medium heat for about 30-35 minutes, until the dough is golden brown.

2. The beet becomes soft and absorbs the orange flavor.

Invert & Serve

1. After baking, let the tart rest for 5 minutes. Then carefully turn it out onto a flat plate.

2. beetroot is now shiny on top and shows its full aroma.