Beetroot and red onion tatin with whipped goat’s cheese

Method

• Step 1

  Place the whole beetroots in a baking tray and roast at 200°C (180°C for fan) for 45 mins.

• 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.

• Step 3

  When the beetroot is ready to handle, peel and cut into very thin slices.

• Step 4

  To assemble the tatin, arrange the beetroot slices neatly in the pan, followed by the red onion.

• 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.

• Step 6

  Preheat your oven to 220°C (200°C for fan).

• Step 7

  Place the frying pan over a baking tray and place in the oven.

• Step 8

  Bake for 20–25 minutes or until golden on top.

• 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

• 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.