Recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia, and these beetroot tarte tatin with goat’s cheese are a wonderful way to celebrate these sweet purple globes of deliciousness!
Beetroot Tarte Tatin with Goat’s Cheese
Serves 4 | Preparation time 25 mins | Baking time 30 mins
GF EF MF
Ingredients
For the pastry:
- 245 g all purpose gluten free flour, plus more for dusting
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon kosher salt
- 112 g unsalted butter, roughly chopped (into large chunks) and chilled
- 1 egg, separated
- 120ml cold water
For the filling:
- 75g golden caster sugar
- 1/2 tsp sea salt
- 40g butter
- 1 tbsp tarragon vinegar
- 1 tbsp honey
- 1/2 handful fresh tarragon leaves
- 4 beetroots, cooked
- Freshly ground black pepper
- 125g goat’s cheese, crumbled
Method
For the pastry:
- In a large bowl, place the flour, xanthan gum and salt, and whisk to combine well.
- Add the chopped and chilled butter, and toss to coat the butter in the dry ingredients. Press each floured chunk of butter between a floured thumb and forefinger to flatten.
- In a small bowl, whisk the egg yolk (but not the white) and 120ml water until well-combined.
- Create a well in the center of the large bowl of dry ingredients, add the egg yolk and water mixture and mix to combine. The dough will come together. If there are any very crumbly bits, add more ice water by the tablespoon and mix to combine.
- Transfer the dough to a large piece of plastic wrap.
- Cover and press into a disk. Refrigerate for at least 2 hours or up to overnight.
- Once the dough has chilled Preheat the oven to 180˚C/160˚C fan/gas mark 4.
For the filling:
- For the filling, place the sugar in a medium sized heavy frying pan with an ovenproof handle and stir over a medium heat until it dissolves. Whilst still stirring, add the salt, butter and tarragon vinegar. The mixture will foam but keep stirring until you achieve a treacle brown colour – stir with care as the caramel mixture gets very hot. Add the honey and tarragon leaves, remove from the heat and stir in.
- Cut the cooked beetroot into slices approx 1cm thick then carefully arrange in a spiral on top of the caramel mixture in the frying pan. Use up all the beetroot covering any gaps with beetroot bits. Season with a little black pepper.
- For the pastry, lightly dust your work surface with flour. Roll out the pastry until it is large enough to cover the caramel and beetroot. Place the pastry on top of the beetroot and tuck the edges down into the pan. Place the tatin, still in the frying pan, in the oven and bake for 30 mins or until the pastry is golden.
- Once cooked, take a plate larger than the frying pan and place it face down on top of the pan. Securely holding the pan and plate, flip them over so the pan is on top. Leave for a moment to allow all of the caramel to fall down from the inside of the pan and then remove the pan. Sprinkle with crumbled goat’s cheese and serve warm with a mixed green salad and buttered new potatoes.