Beetroot tarte tatin with goat's cheese

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How to make Beetroot tarte tatin with goat's cheese

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 15g butter
  • 8 small beetroot, peeled, halved
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 sheet frozen butter puff pastry, thawed
  • 50g goat's cheese, crumbled
  • Fresh mint leaves, to serve

Method

  • Step 1 Preheat oven to 200C. Melt butter in a ovenproof non-stick 19cm (base measurement) frying pan over medium-high heat. Stir in the beetroot for 2 minutes. Add the sugar, vinegar and thyme. Season. Cook, stirring, for 2 minutes or until mixture thickens. Cover with foil and bake for 20 minutes or until beetroot is just tender. Set aside for 5 minutes to cool. Increase oven to 220C.
  • Step 2 Trim pastry into a 24cm disc. Arrange beetroot evenly over base of pan. Top with pastry. Fold in excess. Bake for 20 minutes or until puffed and golden. Cool in the pan for 10 minutes. Turn onto a plate. Top with goat's cheese and mint.

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