Roasted beetroot and Woolsery goats cheese tarte tatin

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  • Post category:Recipes



Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes


  • 150g puff pastry
  • 2 medium beetroot
  • 20g butter
  • 1tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 50g Woolsery goats cheese or mature cheddar cheese, finely diced
  • 1 tbsp clear honey
  • Fresh mint leaves, to serve


  1. Wrap washed beetroot in foil and bake in gas Mark 4 / 180C for about 40 minutes until cooked through. Leave to cool.
  2. Melt butter in an ovenproof non-stick 20cm frying pan over medium heat.
  3. Add the sugar, vinegar and thyme and season. Stir well.
  4. Peel the beetroot and slice into 1 cm rings. Arrange over the base of the frying pan, fanning out the slices and completely covering the base.
  5. Roll the pastry into a 24cm disc and cover the beetroot tucking in the edges. Prick all over to release steam.
  6. Bake for 20 minutes or until puffed and golden.
  7. Cool in the pan for 10 minutes. Turn onto a plate. Top with Woolsery goats cheese or mature cheddar. Leave to melt through slightly then drizzle with honey and garnish with mint leaves.