Beetroot Tarte Tatin with Goat's cheese cream
User Reviews
4.5
27 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 -6
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Course
Dessert, Main Course, Appetizer
Beetroot Tarte Tatin with Goat's cheese cream
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 500 g baby beetroot cooked
- 3 tablespoons brown sugar
- 3 tablespoons balsamic vinegar
- salt & pepper to taste
- 1 roll ready-made puff pastry
for the goat's cheese cream
- 100 g chevin
- 50 g mascarpone
Instructions
- Pre-heat the oven to 180°c.
- Slice the beetroot in half.
- In an oven-proof frying pan, place the sugar and Balsamic and allow to melt for 30 seconds before adding the baby beetroot. Allow the beetroot to cook in the syrup for 5 mins then remove from the heat and allow to cool for 10 minutes.
- Season to taste then top with a circle of puff pastry and tuck in the edges.
- Place the tart in the oven and allow to bake for 10-15 minutes until the pastry is golden brown and cooked through.
- Remove from the oven and allow to sit for 30 seconds before turning it out onto a plate.
- Serve at room temperature with the goat's cheese cream.
- To make the cream, mix the goat's cheese and the Mascarpone together.
Genuine Reviews
User Reviews
Overall Rating
4.5
27 reviews
Excellent
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