Roast Baby Beetroot Tarte Tatin

Sticky-sweet, earthy roasted beetroot is combined with a delicious mix of shallots, balsamic vinegar, brown sugar, and juniper berries, all wrapped up in butter puff pastry to create this upside-down tarte tatin. Topped off with citrus, fresh goat’s cheese, lemon thyme and watercress, this gorgeous dish can be served hot or cold, making it perfect for Boxing Day leftovers!

Prep Time: 1 hour
Cook Time: 30 minutes
Serves: 4-6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All Butter Puff OR Carême Spelt Puff Pastry, defrosted
6 baby beetroots, trimmed and quartered
3 pink shallots, peeled and quartered
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 juniper berries, crushed
Salt flakes and freshly ground black pepper.
For serving
Balsamic glaze, to drizzle
50g fresh goats cheese, crumbled
1 teaspoon orange zest, finely grated
2 teaspoons lemon thyme leaves
½ cup watercress sprigs.

Method

Preheat oven to 200°C (180°C fan-forced).
In a large mixing bowl, toss the beetroot, shallots, olive oil, vinegar, juniper, salt, and pepper together to combine.
Pour the mixture into a heavy 24-26cm cast iron frying pan and cover the top tightly with foil, then place into the oven to bake for 1 hour, or until the beetroot is tender.
Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.
Using a knife, cut out a circle slightly larger than the frying pan to cover beetroot mixture, then place it over the top of the pan, tucking the edges in down the sides.
Using a skewer, prick the pastry three times to allow the steam to escape while cooking, then place the pan into the oven and bake for 30 minutes, or until the pastry is golden.
Once cooked, remove from the oven, then carefully place a flat plate over the top of the pan and, using oven mitts, quickly invert the tarte tatin onto the plate to cool (it’s important not to let it cool in the pan, as the beetroot will stick!).