» Print Recipe
These tasty little Tart Tatins make an impressive canape to pass around next time your entertaining.
Preheat oven to 200 degrees Celsius.
Season each beetroot with salt, drizzle with a little of the olive oil and wrap in aluminium foil. Place on a baking tray and cook for 20 minutes or until just tender. Cut into quarters.
To make the eshallot compote, melt butter in a saucepan. Sweat the shallots on a medium to low heat. Add thyme, balsamic vinegar, sugar and cook on low heat for 20 minutes. Once cooked leave to cool slightly.
Cut the puff pastry with a round cookie cutter (the circle of pastry should be slightly bigger than the muffin tray).
In a lightly greased muffin tray place two pieces of beetroot and 2 pieces of walnuts. Now add a tsp. of the eshallot compote. Top with the individual circles of pastry and tuck it in around the sides (like a blanket!). In a 180° C oven bake for 15 minutes until pastry is golden brown. Let cool and remove individual tart tatins from the tin with a spatula.
Top with some crumbled goat's cheese and serve.
» Metric Converter