LAURA BARATTO’S
BEETROOT TARTE TATIN WITH GOAT’S CHEESE AND MACADAMIA
SERVES 4-6 (AS A STARTER)
“This beetroot tarte tatin is a classic; a simple and easy recipe that will bring some ‘wow’ factor to your autumn lunch. I hope you enjoy it.” You’ll need a 22cm heavy-based ovenproof frypan.
3 large beetroot
1/4 cup (55g) caster sugar
1/4 cup (60ml) balsamic glaze 40g butter, chopped
3 garlic cloves, peeled
1/4 bunch thyme, plus extra sprigs,
to serve
2 star anise
375g sheet frozen puff pastry, just
thawed (we used Carême) 100g soft goat’s cheese
1/4 cup (35g) macadamias, roasted,
finely chopped
Extra virgin olive oil, to drizzle
Preheat oven to 220°C/200°C fan-forced.
Place beetroot in a small baking dish and add 1/3 cup (80ml) water. Cover with foil and roast for 1 hour 30 minutes or until you can smoothly pierce the beetroot with a sharp knife. Set aside, covered, for 20 minutes to cool slightly and steam (this will make it easier to remove the skins). Using paper towel, rub off and discard beetroot skin, then thinly slice beetroot.
Heat the sugar in a 22cm heavy-based ovenproof frypan over high heat. Shake the pan to ensure all the sugar dissolves, and cook, without stirring, for 4-5 minutes until sugar turns deep golden brown. Add the balsamic glaze and swirl the pan to combine caramel and glaze. Add the butter and stir to combine. Bring to a simmer, then add the garlic, thyme and star anise. Remove from the heat. Arrange the sliced beetroot over the caramel in a circular pattern, slightly overlapping.
Trim the pastry into a circle a little larger than the pan and place over the beetroot, tucking the edges into the side of pan. Bake for 25 minutes. Reduce oven to 180°C/160°C fan-forced and bake for a further 10 minutes or until pastry is golden brown and flaky. Remove from oven and stand for 5-10 minutes. Run a knife around edge of pan to loosen pastry from the side and carefully invert tarte out onto a large serving plate or chopping board. Discard the garlic, thyme and star anise.
Crumble goat’s cheese over the top of the tarte, sprinkle over macadamias and garnish with extra thyme. Sprinkle with salt flakes and drizzle with oil to serve.