Baby beetroot tarte tatin

Method

1. Preheat the oven to 190°C.

2. We use a medium sized, shallow pan when we make our tarte tatins, but you can use a small ovenproof frying pan or specific tarte tatin pan if you have it.

3. Roll out your pastry and place the pan you are using face down on top and cut around so that you have a round of pastry that fits to your pan exactly. Loosely cover this pastry round and place it carefully in the fridge.

4. Heat 80g of the butter over medium-high and add the halved baby beets to the pan. Add the sugar or honey and the cider vinegar to the pan and let everything bubble away and caramelise. The baby beets should fit snuggly enough in the pan. Add a few thyme sprigs and stir in before placing, uncovered into the oven for around 35-40 minutes.

5. Meanwhile, in a separate pan, add the remaining 80g of butter over a medium-high heat.

6. Add the shallots to the pan along with a drizzle of rapeseed oil and a pinch of sea salt and black pepper. Stirring regularly, cook down the shallot until it starts to become caramelised.

7. You want the shallot to be well browned and caramelised before taking off the heat and setting aside.

8. Take the baby beets out of the oven and using some tongs, arrange the beetroot halves so that their cut side is facing up, this is so that the round size will be facing outward in the finished tart. Place the shallot on top of the beets along with a drizzle of the pesto if you wish.

9. Take your pastry out of the fridge and cover the pan with it, tucking in the sides so everything is sealed. Place back in the oven for a further 20 minutes until the pastry is well puffed up and golden brown.

10. Take out of the oven and place a plate on top, flipping it over so that the tart lands upside down with the beetroots facing upwards. Leave to cool a little before serving.