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Baby Beetroot Tarte Tatin with Honey & Thyme Cheddar Pastry Recipe | Great British Food Magazine

Baby Beetroot Tarte Tatin with Honey & Thyme Cheddar Pastry

Serve this tart with a zingy salad for a perfect spring lunch

  • 300g puff pastry
  • 60g grated strong cheddar cheese
  • 3 x 180g baby beetroot, each one halved
  • Sprig thyme
  • 80ml honey
  • 80ml balsamic vinegar
  • Sea salt
  • Black pepper
  • Drizzle of olive or rapeseed oil
  • 100g soft goats cheese
  • Handful watercress leaves
  • First, unroll the puff pastry. On one half, sprinkle the grated cheddar cheese, keeping 2cm from the edge. Fold over and press down the edges. Take a rolling pin and gently roll the pastry so it begins to flatten. Fold in half, then in half again, and pop in the fridge to firm up, approximately 30 minutes. Once the pastry has firmed, roll out again, so it’s back to its original size.
  • Preheat your oven to 190ºC/Fan 170ºC/Gas 5. Take the pan you will use (8-10inch recommended) for your tatin, and put on a medium heat. Add the oil, and then the beetroots and sauté together with the thyme for 4-5 minutes, allowing them to get a little colour.
  • Give the mixture a good stir and add the honey, balsamic vinegar, salt and pepper. Once bubbling, reduce on a high heat until you have a thick glaze. Lay your sheet of cheesy pastry over the top and tuck in the edges to make it snug. Put the pan in the oven for 20 minutes, until the pastry is golden brown.
  • When ready, take out and let cool as it is for 20 minutes. Place a plate on top of the pan and carefully turn over allowing the tart to come out. Slice the goats cheese and lay on the tart, then Cut into 6 slices and garnish with watercress leaves to finish.
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