TO celebrate Chistmas I decided to make a Beetroot Tarte Tatin and dedicate it to Angelica!* For obvious reasons Angelica had never tried a Beetroot Tarte Tatin – which simply did not exist during her times. However, I thought that this recipe would perfectly correspond to her: it is vegetarian and contains a beetroot, one of the traditonal ingredients of the Russian cuisine. Beautiful glazed beets, crisp buttery pastry and creamy goat’s cheese: this delicious dish will brighten up any winter table. Perfect as a light lunch or served with pink roast venison. Serves 4 75g golden caster sugar 40g butter A splash of sherry vinegar 1 tbsp honey 7 thyme sprigs 4 fresh beetroot, cooked 250g puff pastry 4 slices of goat’s cheese Salt and black pepper 1 Preheat the oven to 180C/350F/gas mark 4. Place a smallish, heavy, oven-safe frying pan over a medium heat. Add the sugar to the pan and stir until it dissolves, then add a big pinch of salt, all the butter and a splash of sherry vinegar. Keep stirring until it has turned mahogany brown. It’s a good idea to use oven gloves to protect your hands. Take care not to let the sugar burn. 2 Add 1 tbsp honey to the pan. Pick the thyme leaves from 6 stalks and add them too. Remove from the heat and stir. Place a long sprig of thyme on top of the caramel for decoration. 3 Cut the cooked beetroot into nice fat slices and carefully (so […]
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