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beetroot tart tartin RECIPES


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Beetroot Tart Tartin

  • Easy
  • Cooking Time: 40min
  • Preparation Time: 25min
  • Serves: 4 servings
Beetroot Tart Tartin

Ingredients:

  • 75 g castor sugar
  • Sea salt
  • 40 g butter
  • Black pepper
  • Sherry vinegar
  • Honey
  • Thyme
  • KOO Sliced Beetroot, drained
  • Puff pastry
  • Goats cheese

Kitchen gadgets:

Frying pan, wooden spoon

Method:

  1. Preheat the oven to 180°C
  2. Over a medium heat, stir the sugar in frying pan until it dissolves. Add a pinch of salt, butter and a splash of sherry vinegar - keep stirring on the heat until it has gone a mahogany brown.
  3. Add a tablespoon of honey and the leaves of half a dozen sprigs of thyme, take off the heat and stir in. Place a long sprig of thyme on top of the caramel for decoration.
  4. Arrange beetroot slices fanned out and working in a spiral into the centre. Use all the beetroot up, covering any thin parts with beetroot bits. Season the lot with a pinch of salt and a twist of pepper.
  5. On a lightly floured work surface, roll out about 250g of puff pastry. Once rolled out enough to cover beetroot, place on top, tucking the edges down into the pan.
  6. Put the pan in the oven for about half an hour or until the pastry is golden.
  7. Place an upturned plate over the frying pan and holding the two together, flip the lot over. Leave it 30 seconds for the caramel to mostly fall from the pan onto the plate then whip it off.
  8. Serve by the wedge whilst still warm with a disk of goats cheese on top, and if you fancy a drizzle of honey and coarse black pepper.

Credit/Source:

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