Beetroot tart tatins with goat’s cheese

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.

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.

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).

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.