Beetroot tarte tatin

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Sprinkle rock salt onto a roasting tray. Wrap each beetroot individually in foil and place them on the tray - the salt will draw out the moisture. Cook for 1½ hours. Remove from the oven and set aside to cool in the foil - they will steam a little and this will help when it comes to peeling the beetroots. When cool, remove the foil and peel the beetroots. Cut into quarters, and set aside.

3. 3

   Evenly cover the base of a 20cm/8in shallow frying pan with a metal handle with the butter - use your fingers for this, and really get the butter squashed down. Sprinkle the sugar evenly over the butter. Heat the pan over a medium flame until the butter melts and the sugar starts turning a light golden-brown colour.

4. 4

   Place the beetroot quarters on top and arrange in concentric circles on their sides to cover the surface. Set aside to cool.

5. 5

   On a floured surface, roll the puff pastry out to a 3mm/⅛in thickness. Pay attention to the size of it as you are rolling: it will have to cover the beetroots in the pan. Place the puff pastry gently over the beets, tucking any excess pastry in between the beetroot and the pan like a blanket. Brush the pastry with the beaten egg.

6. 6

   Cook the tart in the oven for about 40 minutes, or until it’s golden-brown and oozing caramel slightly at the edges. Remove from the oven, and turn out onto a plate.

7. 7

   Whip the cream in a bowl to very soft peaks, then stir in the goats’ cheese and crème fraîche and whisk again.

8. 8

   Serve slices of the beetroot tart with the goats’ cheese, chicory and dandelion leaves, if using.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.