Beet and Red Onion Tarte Tatin

Preheat your oven to 200°C/180°C (fan/gas). In a bowl, toss the beets and onions with 2 tablespoons of oil, vinegar, and sugar. Add the star anise and season generously. Heat the remaining oil in a large ovenproof non-stick skillet, then arrange the vegetables so they cover the bottom of the pan. Cover with foil and roast for 45 minutes.

On a well-floured surface, roll out your pastry to about ½ cm thick and cut a circle the same size as your skillet. Carefully remove the pan from the oven, take off the foil, and give the beets and onions a stir to create an even layer. Lay the pastry on top, tucking it in at the edges, then return the pan to the oven and bake for 35 minutes until the pastry is puffed and deep golden brown.