2018 KEEN YOUNG COOK FINALIST: KENDRA ADDY

Beetroot, Shallot & Goat’s Cheese Tarte Tatin

"I chose this recipe because it’s super healthy, colourful and my family love to eat it. The flavours all work really well together. It includes a balanced diet from each section of the Eat Well guide with lots of vegetables and dairy for protein and calcium."

Ingredients

• 250g organic plain flour

• 150g butter  

• 15g butter

• 8 small beetroots, peeled, halved

• 6 shallots

• 1 tablespoon brown sugar

• 1 teaspoon balsamic vinegar

• 50g wobbly bottom farm goats cheese, crumbled

• Whitwell Watercress salad to serve 

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​Method

1. Preheat oven to 220C

2. Dice butter into small pieces and stir into the flour.

3. Slowly add cold water, make a dough. Roll and fold 3 times.

4. Chill.

5. Melt butter in a frying pan over medium-high heat.

6. Stir in the beetroot for 2 minutes.

7. Add the sugar, vinegar and thyme. Season.

8. Fry slowly until beetroot is just tender. Set aside for 5 minutes to cool.

9. Remove pastry from fridge and roll and fold a further 3 times.

10. Roll pastry until thickness of a pound coin, cut pastry into 2x20cm discs.

11. Arrange beetroot, shallots and goats cheese evenly over base of the 2x16cm tins.

12. Top with pastry. Fold in excess.

13. Bake for 20 minutes or until puffed and golden.

14. Cool in the pan for 10 minutes.

15. Turn onto a plate. Serve with watercress salad with a balsamic dressing.    

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