goat’s cheese and beetroot tarte tatin
- 600g golden baby beetroot (8 beetroot), trimmed
- 600g red baby beetroot (8 beetroot), trimmed
- 1 cup (250ml) malt vinegar
- ⅔ cup (150g) caster (superfine) sugar
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- ⅓ cup (80ml) vincotto or balsamic glaze+
- 25g unsalted butter, chopped
- 1 sheet frozen puff pastry, thawed
- 1 x 320g jar marinated goat’s cheese
- 100g baby beetroot leaves, to serve
- Preheat oven to 200ºC (400ºF).
- Place the golden beetroot in a small baking dish and the red beetroot in a separate dish.
- Mix to combine the vinegar, sugar, oil, salt and pepper and pour over the beetroot.
- Cover each tray with aluminium foil and roast for 50 minutes. Remove the foil and cook for a further 10 minutes.
- Peel the beetroot while they are still warm and slice into 5mm rounds. Set aside.
- Heat the vincotto and butter in a 23cm non-stick frying pan over medium heat. Bring to the boil and cook for two minutes.
- Remove from the heat and place the beetroot across the base of the frying pan.
- Using the pan as a guide, cut a 23cm circle from the puff pastry and place on top of the beetroot, tucking it in around the edges.
- Bake for 30–35 minutes or until puffed and the pastry is deep golden.
- Carefully invert onto a large plate, top with the goat’s cheese and beetroot leaves and serve immediately. Serves 4.
+ Vincotto, meaning ‘cooked wine’ is a sticky-sweet Italian condiment made from grapes. Find it at delicatessens and specialty food stores.
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