beetroot and goats cheese tarte tatin
How to make beetroot and goats cheese tarte tatin recipe
Serves 4–6
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
2 garlic cloves, chopped
1 teaspoon thyme leaves
2 tablespoons balsamic vinegar
500 g (1 lb) cooked beetroot (not pickled), sliced or cut into thin wedges
flour, for dusting
250 g (8 oz) shop-bought chilled puff pastry
125 g (4 oz) crumbly goats’ cheese
thyme leaves or snipped chives, to garnish
Method:
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 lightly 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 onto a large plate, then crumble over the goats’ cheese and serve garnished with the thyme or chives.
For individual goats’ cheese & beetroot quiches, unroll a 320 g (10¾ oz) sheet of chilled shortcrust pastry and use to line 4 greased, individual quiche tins. Fill the pastry cases with 175 g (6 oz) diced, cooked beetroot, 100 g (3½ oz) defrosted peas and 100 g (3½ oz) crumbled goats’ cheese.
Break 3 eggs into a jug, beat together, then mix in 3 tablespoons single cream and 1 teaspoon chopped thyme leaves.
Pour into the filled cases and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes, or until set and golden. Total cooking time 20 minutes.
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