- 100 g castor sugar
- 60 g butter
- 3 tsp sherry vinegar or balsamic vinegar
- Sea salt
- 1 jar KOO Sliced Beetroot, drained
- 1 jar KOO Cocktail Onions, drained
- 1 roll puff pastry
- Flour for dusting
- 3 tbsp sprigs of fresh thyme
- 2 tbsp honey for drizzling
- 4 to 8 slices/disks peppered goats cheese, cut in half rounds
- ½ can KOO Apricot Halves, drained and halved
Kitchen gadgets:Large non-stick pan, oven-proof frying pan, large serving plate
- Heat the oven to 180°C.
- In a greased ovenproof frying pan over a medium heat, heat the sugar until it dissolves, then add a big pinch of sea salt and sherry vinegar, and keep stirring. It'll go foamy. Keep stirring on the heat until it has gone a mahogany brown. Take care not to burn yourself - use oven gloves and don't let the sugar catch and burn. Take off the heat and stir in the butter, 1 tablespoon of honey and 1 tablespoon of thyme.
- Arrange the beetroot and pickled onions attractively on the bottom over the caramel. Be careful you don't burn your fingers on the caramel. Season with a pinch of salt and a twist of pepper.
- On a lightly floured work surface, roll out the puff pastry large enough to cover the beetroot. Place it on top of the beetroot, tucking the edges down in to the pan. Put the whole pan into the oven and bake for approximately 30 minutes until the pastry is golden. Remove from the oven and let the pan cool down just a little.
- Get a serving plate or board that's bigger than the pan and invert it over the pan. Leave it for 30 seconds for all the caramel to fall from the pan on to the top of the tart, then whip the pan off.
- Serve by the wedge while still warm, with goat's cheese and apricot quarters on top.
- Drizzle with honey and a few extra thyme leaves.