VEGE­TAR­IAN Beet­root tarte tatin

Serves 8 Takes 1 hr 45 mins

Your Family - - Contents -

16 baby beet­root, trimmed 250ml ap­ple cider vine­gar 160ml cas­tor sugar 30ml olive or av­o­cado oil 80ml bal­samic vine­gar 30ml but­ter, chopped 400g roll puff pas­try, de­frosted 200g goat’s cheese 30ml cream hand­ful chives, chopped hand­ful baby leaves

1 Pre­heat oven to 200°C. Place the beet­root in a bak­ing dish. Com­bine the vine­gar, sugar and oil and pour over the beet­root. Sea­son. Cover with foil and roast for 50 min­utes. 2 Re­move foil and cook for about 10 min­utes or un­til ten­der. Peel the beet­root while warm and cut in half. 3 Bring the bal­samic and but­ter to a boil in a 23cm oven­proof fry­ing pan on medium and cook for 2 min­utes. 4 Ar­range the beet­root over the base of the pan. Place the pas­try over the beet­root, tuck­ing it in around the edges. Bake for about 30 min­utes or un­til golden brown and cooked. 5 Beat the cheese and cream un­til smooth. Fold in chives. 6 Turn over onto a serv­ing plat­ter, top with leaves and serve im­me­di­ately with the whipped goat’s cheese.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.