Beetroot tarte tatin
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
Serve this easy savoury tart with a light crisp green salad
Ingredients
- butter: 50驳/1戮辞锄 butter, cubed
- beetroot: 10鈥15 raw small beetroot, trimmed and well-scrubbed
- brown sugar: 2 tbsp soft light brown sugar
- balsamic vinegar: 2 tbsp balsamic vinegar
- thyme: 1 tsp fresh thyme leaves
- puff pastry: 320g/11oz sheet all-butter puff pastry
- cheese: 100g/3陆oz soft goats鈥 cheese
- mint: handful small mint leaves
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Melt half of the butter in a 19cm/7陆in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil.
Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes 鈥 don鈥檛 forget that the pan handle will be extremely hot, so take care to only move with an oven cloth.
Increase the oven temperature to 220C/200C Fan/Gas 7.
Unroll the pastry sheet and place a 24cm/9陆in dinner plate gently on top. Cut around the plate to give a 24cm/9陆in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork.
Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down 鈥 take care as the pan and handle will remain hot.
Dot with small pieces of goats鈥 cheese and tiny mint leaves. Serve with a lightly dressed salad.
