80 g butter
80 ml (⅓ cup) soft brown sugar
Pinch of salt
6 sprigs thyme
1 kg beetroot, peeled & quartered
200 g puff pastry sheet, thawed
500 g baby beetroot, cooked
15ml (1tbsp) honey
15 ml (1tbsp) butter
Handful fresh mint, to serve
Preheat the oven to 200°C. Melt butter, sugar and salt in an ovenproof non-stick 19 cm (base measurement) frying pan over medium-high heat. Arrange the thyme and beetroot evenly over base of pan.
Top with pastry, fold in excess and bake for 40-45 minutes or until puff is golden and cooked. Combine the cooked baby beetroot, honey and butter in a small saucepan and heat through over medium heat. Stir the beetroot to ensure that it is coated and glazed with the honey.
Remove the tarte tatin from the oven and cool in the pan for 5 minutes before flipping it over and turning it out on a serving plate.
Serve with cooked baby beetroot, stacked on top and topped with fresh mint.
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