

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
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250g organic plain flour
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150g butter
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15g butter
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8 small beetroots, peeled, halved
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6 shallots
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1 tablespoon brown sugar
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1 teaspoon balsamic vinegar
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50g wobbly bottom farm goats cheese, crumbled
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Whitwell Watercress salad to serve
Method
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Preheat oven to 220C
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Dice butter into small pieces and stir into the flour.
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Slowly add cold water, make a dough. Roll and fold 3 times.
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Chill.
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Melt butter in a frying pan over medium-high heat.
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Stir in the beetroot for 2 minutes.
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Add the sugar, vinegar and thyme. Season.
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Fry slowly until beetroot is just tender. Set aside for 5 minutes to cool.
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Remove pastry from fridge and roll and fold a further 3 times.
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Roll pastry until thickness of a pound coin, cut pastry into 2x20cm discs.
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Arrange beetroot, shallots and goats cheese evenly over base of the 2x16cm tins.
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Top with pastry. Fold in excess.
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Bake for 20 minutes or until puffed and golden.
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Cool in the pan for 10 minutes.
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Turn onto a plate. Serve with watercress salad with a balsamic dressing.