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.