Beetroot Tarte Tatin
|10 - 12
|red wine vinegar
|crème fraîche — to serve
|salad leaves — to garnish
|edible flowers — to garnish
Preheat the oven to 200°C.
Trim the beetroots and place them in a pot of cold water. Bring the water to the boil and cook for 20 to 30 minutes until a knife can easily pierce the beetroots.
Drain and set aside to cool before peeling. Melt the butter in a heavy-based skillet. Add the brown sugar and stir until it dissolves and starts to caramelise.
Add the red vinegar (take care as this will create steam), followed by the thyme leaves and garlic. Stir to combine and turn off the heat.
Cut the beetroots in half lengthways and arrange them on top of the caramel mixture. Cut a round from ready-made puff pastry to cover the beetroots.
Cut an X into the centre of the pastry to let the steam escape during baking. Place the skillet in the middle of the oven and bake for 25 to 30 minutes until the pastry is puffed and golden.
Remove the skillet from the oven and set aside for 5 minutes before turning it out. Be careful, the skillet will be hot! Place a suitable platter upside down over the skillet.
Hold the handle with one hand (using a dry dish towel) and place your other hand on the base of the platter. With one quick and careful move, turn the platter and skillet over.
Top the tart with the crème fraiche and decorate with salad leaves and edible flowers.
Recipe by Jessica and Luke from Good to Gather.