Sweet, crunchy, crispy and incredibly impressive, this beetroot tarte tartin will make an incredible accompaniment to your Sunday dinner and it also works brilliantly well as a veggie main or starter, especially when served with a little fresh goat's cheese.
- 250g puff pastry
- 4 cooked beetroot, peeled, sliced around 4-5mm thick
- 75g golden caster sugar
- 50g butter
- 1 tbsp. sherry vinegar
- Salt and pepper
- 1 tbsp. runny honey
- 1 tbsp. freshly picked thyme leaves
Preheat the oven to 180C. Heat a small to medium oven safe frying pan over a medium flame.
Heat the sugar in the saucepan until dissolved, then add the butter, salt and pepper and the vinegar. Stir and cook until the mix turns a golden mahogany hue and then add the honey. Whilst doing this, be sure to keep your hands covered and take care not to burn yourself.
Take the pan off the heat and stir in the thyme leaves. Turn the pan so that you have a flat layer of vinegary caramel.
Arrange the beetroots carefully over the caramel. Roll the pastry out over the beetroot and then tuck the pastry around the beetroot. Put into the oven and bake for half an hour.
To serve, put a plate on top of the frying pan and then very carefully turn it over. Once out, leave to cool for at least 10 minutes before serving so that the caramel doesn't burn anyone!