For some reason I’ve always thought that beetroot was a winter vegetable…although you can buy it almost all year round it is at its best between May and October, so I think it’s just about time.
I love beetroot, its earthy taste, girly colour and slick texture simply look good on a plate. It’s also quite trendy and can be drank as well as eaten.
So I’ve set my mind on using it for a Tatin tart. Don’t be afraid, as weird as it sounds it works perfectly as a starter.
Then instead of the usual vanilla ice cream that comes with it I was thinking of goat cheese ice cream. But a Tatin lover from Brittany told me that you can’t really call it a Tatin Tart unless it is served with a dollop of crème fraîche… I’ll prepare it with a goat cheese crème fraîche then!
– 3 fresh beetroots
– 50g salted butter
– 3 tbsp balsamic vinegar
– 1 puff pastry
– 2 large dollops goat cheese crème fraîche (or normal crème fraîche if you prefer)
– Fresh goat cheese
Wrap up each beetroot in kitchen foil with a sprinkle of salt. Place in the oven at 180°C for one hour.
When cooked, peel and quarter them.
Heat the butter in a frying pan then add the sugar. Leave to simmer at medium heat so the sugar can caramelize, then pour the vinegar and add the beetroots. Leave at least 10 minutes for the beetroots to suck up the sauce.
Divide up your puff pastry into individual portions. Use round individual tart tins and place a layer of beetroots evenly over the bottom of the tin. Pour some sauce over the top then cover up with the puff pastry and make sure to tuck it in around the edge. Push it with a knife if needed.
Place in the over for 30 to 40 minutes, the pastry needs to become golden brown.
Mix together your cheese and crème fraîche, then use a spoon to shape it into quenelles and place on top of your tarts.
Serve with some green salad.