Beetroot and red onion tatin with whipped goat’s cheese
- Serves 4
Published:

This light tart is a perfect lunch dish and a great starter for guests and, what’s more, you won’t have to faff with the pastry making!
Method
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Step 1
Place the whole beetroots in a baking tray and roast at 200°C (180°C for fan) for 45 mins.
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Step 2
In the meantime, heat up the olive oil in a frying pan over a medium high heat and gently sweat the onions for 20 minutes, or until very soft. Add the balsamic and the thyme and allow to reduce until syrupy. Set aside.
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Step 3
When the beetroot is ready to handle, peel and cut into very thin slices.
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Step 4
To assemble the tatin, arrange the beetroot slices neatly in the pan, followed by the red onion.
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Step 5
Roll out the puff pastry in a floured surface and cut a circle that is a little larger than the pan. Gently place the pastry over the onions and tuck the excess pastry into the pan.
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Step 6
Preheat your oven to 220°C (200°C for fan).
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Step 7
Place the frying pan over a baking tray and place in the oven.
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Step 8
Bake for 20–25 minutes or until golden on top.
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Step 9
Carefully remove the pan from the oven and leave to the side for a few minutes to cool down.
For the whipped goat’s cheese
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Step 1
Combine all the ingredients together in a bowl and whisk for about 2 minutes, check the seasoning and keep in the fridge until ready. To serve, place a large plate over the pan and carefully turn it upside down. Cut a wedge and add a dollop of the whipped goat’s cheese next to the tart and garnish with some watercress.
Recipes created by Miele - Precision. Passion. Perfection.