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!
Place the whole beetroots in a baking tray and roast at 200°C (180°C for fan) for 45 mins.
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.
When the beetroot is ready to handle, peel and cut into very thin slices.
To assemble the tatin, arrange the beetroot slices neatly in the pan, followed by the red onion.
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.
Preheat your oven to 220°C (200°C for fan).
Place the frying pan over a baking tray and place in the oven.
Bake for 20–25 minutes or until golden on top.
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
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.