Baby beetroot tarte tatin with honey and thyme encased in a cheddar pastry
300g puff pastry
60g grated strong cheddar cheese
3x 180g baby beetroot, each one halved
80ml balsamic vinegar
Drizzle olive oil
100g soft goats cheese
Handful watercress leaves
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.