Beetroot tarte tatin recipe
 Serve this easy savoury tart with a light crisp green salad 50g/1¾oz butter, cubed10–15 raw small beetroot, trimmed and well-scrubbed2 tbsp soft light brown sugar2 tbsp balsamic vinegar1 tsp fresh thyme leaves320g/11oz sheet all-butter puff pastry100g/3½oz soft goats’ cheesehandful small mint leaves 50g/1¾oz butter, cubed 10–15 raw small beetroot, trimmed and well-scrubbed 2 tbsp soft light brown sugar 2 tbsp balsamic vinegar 1 tsp fresh thyme leaves 320g/11oz sheet all-butter puff pastry 100g/3½oz soft goats’ cheese handful small mint leaves Method Preheat the oven to 200C/180C Fan/Gas 6.Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Increase the oven temperature to 220C/200C Fan/Gas 7.Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork.Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot.Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Increase the oven temperature to 220C/200C Fan/Gas 7. Increase the oven temperature to 220C/200C Fan/Gas 7. Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork. Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork. Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot. Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot. Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad. Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad.