• 12servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. olive oil

  2. 1 bunch small beetroot , about 50 g butter

  3. 6 shallots , finely sliced

  4. 1 tsp sugar

  5. 50 ml balsamic vinegar

  6. 1 sprigs thyme

  7. 2 sheets puff pastry

  8. 20 walnuts

  9. 80 g goats' cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C/180 fan/gas 6. Season each beetroot with salt, drizzle with a little of the olive oil and wrap in aluminium foil. Place on a baking tray and cook for 20 minutes or until just tender. Cut into quarters.

  2. To make the shallot compote : melt butter in a saucepan. Sweat the shallots on a medium to low heat. Add thyme, balsamic vinegar, sugar and cook on low heat for 20 minutes. Once cooked leave to cool slightly.

  3. Cut the puff pastry with a round cookie cutter (the circle of pastry should be slightly bigger than the muffin tray). In a lightly greased muffin tray place two pieces of beetroot and 2 pieces of walnuts. Now add a tsp of the shallot compote. Top with the individual circles of pastry and tuck it in around the sides (like a blanket).

  4. In a 180° C oven bake for 15 minutes until pastry is golden brown. Let cool and remove individual tart tatins from the tin with a spatula. Top with some crumbled goat's cheese and serve.


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