Beetroot tarte tatin

A savory twist on the classic French dessert, this tart is easy to make and tasty too.

📝 Ingredients

• 1 sheet puff pastry
• 12 oz beetroot (350g, approx 1-2 beet, cooked)
• 2 tbsp butter
• 1 tbsp balsamic vinegar
• 2 tbsp sugar
• 1 oz soft goats cheese (30g, approx, log or from a round)

👨‍🍳 Instructions

1. 1Preheat the oven to 375F/190C.
2. 2Start by rolling out the puff pastry a little then putting a small skillet/frying pan on top to measure and cut out a round disk the size of the skillet.
3. 3Peel the beetroot if not already peeled and cut into slices around 1/4in/ 1/2cm thick.
4. 4Melt the butter in the skillet/frying pan then add the vinegar and sugar. Stir until dissolved and cook a minute.
5. 5Lay the beetroot slices around the pan, working from the outside, layering round then filling any gap in the middle. Do this while the butter-sugar mix is still on the heat, being careful not to touch it with your fingers.
6. 6Remove the pan from the heat and dot chunks of goats cheese on top of the beetroot.
7. 7Carefully lay the pastry disk over the beetroot and tuck the edges down as best you can round the sides.
8. 8Bake in the oven until light brown on top, around 20 minutes.
9. 9Allow the tart to rest a minute or two before inverting. Serve warm or cold.