Beetroot Tarte Tatin with Goat’s cheese cream

 

Ingredients

  • 500 g baby beetroot cooked
  • 3 tablespoons brown sugar
  • 3 tablespoons Balsamic vinegar
  • salt & pepper to taste
  • 1 roll ready-made puff pastry

for the goat’s cheese cream

  • 100 g chevin
  • 50 g Mascarpone

Instructions

  1. Pre-heat the oven to 180°c.
  2. Slice the beetroot in half.
  3. In an oven-proof frying pan, place the sugar and Balsamic and allow to melt for 30 seconds before adding the baby beetroot. Allow the beetroot to cook in the syrup for 5 mins then remove from the heat and allow to cool for 10 minutes.
  4. Season to taste then top with a circle of puff pastry and tuck in the edges.
  5. Place the tart in the oven and allow to bake for 10-15 minutes until the pastry is golden brown and cooked through.
  6. Remove from the oven and allow to sit for 30 seconds before turning it out onto a plate.
  7. Serve at room temperature with the goat’s cheese cream.
  8. To make the cream, mix the goat’s cheese and the Mascarpone together.

Recipe by Simply Delicious