Recipe: Dan Doherty’s beetroot tarte tatin

Published: 13 February 2017

Dan Doherty’s sumptuous baby beetroot tarte tatin with honey and thyme is the perfect dish to wow vegetarians and carnivores alike. Try it.

Baby beetroot tarte tatin with honey and thyme encased in a cheddar pastry

Serves 4

Ingredients

300g puff pastry
60g grated strong cheddar cheese
3x 180g baby beetroot, each one halved
Sprig thyme
80ml honey
80ml balsamic vinegar
Sea salt
Black pepper
Drizzle olive oil
100g soft goats cheese
Handful watercress leaves

Method

First, unroll the puff pastry. On one half, sprinkle the grated cheddar cheese, keeping 2cm from the edge. Fold over and press down the edges.

Take a rolling pin and gently roll the pastry so it begins to flatten. Fold in half, then in half again, and pop in the fridge to firm up, approx. 30 minutes.

Once the pastry has firmed, roll out again, so it’s back to its original size.
Preheat your oven to 190 degrees.

Take the pan you will use (8-10inch recommended) for your tatin, and put on a medium heat.
Add the olive oil, and then the beetroots and sauté together with the thyme for 4-5 minutes, allowing them to get a little colour.

Give a good stir, and add the honey, balsamic vinegar, salt and pepper. Once bubbling, reduce on a high heat until it’s a glaze.

Lay your sheet of cheesy pastry over the top and tuck in the edges to make it snug.

Put the pan in the oven for 20 minutes, until the pastry is golden brown.

When ready, take out and let cool as it is for 20 minutes.

Place a plate on top of the pan and carefully turn over allowing the tart to come out.

Slice the goats cheese and lay on the tart, then cut into 6 slices and garnish with watercress leaves to finish.

Read More...

Review: Gunpowder

London is full of great Indian restaurants, so when Gunpowder joined the ever growing ranks, we were keen to see what, if anything, set it apart from the rest. Turns out, quite a lot....

Recipe: Messy Thokku

Messy Thokku is essentially egg pickle, but don't let that put you off. Seasoned with Andhra spices and served with a puff roti, this is a winning alternative Indian dish.

Review: Homeslice

In preparation for our pizza poll later this year, we have embarked on the biggest pizza tasting mission this city has seen. One contender is most definitely Homeslice.

Review: Taberna do Mercado

Forget celebrity behemoth Chiltern Firehouse, Nuno Mendes is proving his culinary worth, with the help Antonio Galapito, in the form of modest Portuguese restaurant Taberna do Mercado in Shoreditch.