Roasted Beetroot and Woolsery Goats Cheese Tarte Tatin

A lot of people say they don’t like beetroot….. well I can understand a dislike of the vinegary, plastic-wrapped purple balls sold in most supermarkets, but the wonderful sweet and intense flavour of roasted beetroot with its great nutritional values, is a completely different vegetable.

Roasted Beetroot and Woolsery Goats Cheese Tarte Tatin

A delicious vegetarian dish which can serve 2 as a main or 4 as a starter.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4

Ingredients

  • 150 g puff pastry
  • 2 medium beetroot
  • 50 g butter
  • 25 g light soft brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme or basil leaves
  • 50 g Woolsery goats cheese or mature cheddar cheese finely diced
  • 1 tbsp clear honey
  • Fresh mint leaves to serve

Instructions

Method

  • Wrap washed beetroot in foil and bake in gas Mark 4 / 180C for about 40 minutes until cooked through.
  • Leave to cool.
  • Melt butter in an ovenproof non-stick 20cm frying pan over a low heat.
  • Add the sugar, vinegar and thyme and season.
  • Stir well over a low heat until the sugar has dissolved and then turn up the heat until bubbling. Without stirring let the mixture bubble until just beginning to turn a pale gold.
  • Peel the beetroot and slice into 1 cm rings.
  • Arrange over the base of the frying pan, fanning out the slices and completely covering the base.
  • Roll the pastry into a 24cm disc and cover the beetroot tucking in the edges.
  • Prick all over to release steam.
  • Preheat oven gas Mark 5/190C and bake for 25-30 minutes or until puffed and golden.
  • Cool in the pan for 10 minutes.
  • Turn onto a plate.
  • Top with Woolsery goats cheese or mature cheddar.
  • Leave to melt the cheese slightly then drizzle with honey and garnish with mint or basil leaves.

Notes

Delicious served with a mixed green salad.
Tip:
I like to roast some extra beetroot and it can be peeled and chopped into pieces and popped into the freezer.It can be roasted in a little oil from frozen and is delicious served with a Sunday roast.
You can adapt this recipe using up those bits of cheese or limp herbs left in the fridge.

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