This fabulous savoury winter version of the classic caramelised tart is made with beetroot and goats cheese, then dressed with foraged herbs and leaves. A tarte tatin is cooked upside down to maximise its succulent flavour – this is a dish that works equally well for a casual lunch or as a grand dinner party starter.
Serves 6 – 8
500g packet Puff Pastry
A little flour for rolling out
For the filling
100g Caster Sugar
1 tsp. Red Wine Vinegar
Salt, Pepper and Mixed Spice
500g Cooked Beetroot, sliced into discs
1 tsp. Thyme, chopped
100g Goat’s Cheese, crumbled
Foraged Winter Herbs and Leaves
2 tablespoons Rapeseed Oil
20cm Non-stick Cake Tin
Preheat the oven to 180°C / Gas Mark 6.
Heat the sugar in a small saucepan over a low heat, allow it to melt then caramelise to a deep golden colour.
Take the pan off the heat and add the vinegar – but stand well back as it will splutter.
Season well with salt, pepper and some mixed spice.
Pour the hot caramel mixture into the bottom of the cake tin.
Place a neat layer of sliced beetroot onto the caramel, sprinkle with thyme.
Add the remaining beets and press down into the tin.
Roll out the pastry on a floured surface into a 25cm circle.
Place the pastry over the beetroot and tuck the sides down around the edges of the tin.
Bake in the preheated oven for 30 minutes until golden brown.
Allow to cool for 5 minutes, then run a round-ended knife around the edge of the tin.
Place a plate on top, turn over together, and then lift off the tin.
Make a quick wild herb pesto in a food processor or liquidiser by blitzing some of the foraged herbs and leaves (retain some to decorate) with plenty of seasoning, then dribble in the oil whilst the blades are still running.
Reheat the tart before serving, then sprinkle with crumbled goats cheese, dot with herb pesto and finish with herbs and leaves.