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.