Meals and Courses

Beetroot Tarte Tatin with Goats’ Cheese

cook 30 mins
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon thyme leaves
  • 2 tablespoons balsamic vinegar
  • 500 g (1 lb) cooked beetroot (not pickled), sliced or cut into thin wedges
  • flour, for dusting
  • 250 g (8 oz) chilled puff pastry
  • 125 g (4 oz) crumbly goats’ cheese
  • thyme leaves or snipped chives, to garnish
  • Place the oil in an ovenproof frying pan over a medium-low heat and, when hot, fry the garlic and thyme for 1–2 minutes, until just softened. Pour in the vinegar and simmer gently for 1–2 minutes, until just sticky.
  • Arrange the beetroot to fit snugly and attractively in the pan, then increase the heat slightly and cook for 4–5 minutes, until the underside begins to brown.
  • Meanwhile, place the pastry on a floured work surface and roll into a circle about 1 cm (½ inch) larger than the pan.
  • Lay the pastry over the pan, tucking the edges in neatly to cover the beetroot, and bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 15–20 minutes, until the pastry is puffed and golden.
  • Invert the tarte on to a large plate, then crumble over the goats’ cheese and serve garnished with the thyme or chives.
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