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Beetroot tarte tatin with goat's cheese
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Create a stunning caramelized beetroot tart topped with tangy cheese crumbles.
Ingredients:
  • 15g butter
  • 8 small beetroot, peeled, halved
  • 16.00 gm brown sugar
  • 20.00 ml balsamic vinegar
  • 1 tsp fresh thyme leaves
  • 1 sheet frozen butter puff pastry, thawed
  • 50g goat's cheese, crumbled
  • Fresh mint leaves, to serve
Instructions:
  • Preheat the oven to 200C. In an ovenproof non-stick 19cm frying pan, melt the butter over medium-high heat. Stir in the beetroot for 2 minutes, then add the sugar, vinegar, and thyme. Season to taste and cook for another 2 minutes until the mixture thickens. Cover with foil and bake at 200C for 20 minutes until the beetroot is tender. Let it cool for 5 minutes before increasing the oven temperature to 220C.
  • Roll out the pastry into a 24cm disc, then place the beetroot evenly on the base of the pan. Place the pastry on top, folding in any excess. Bake for 20 minutes, or until puffed and golden. Allow to cool in the pan for 10 minutes, then invert onto a plate and garnish with goat's cheese and mint.

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