Beetroot Tart Tatin from Tom and Henry Herbert
Serves: 4 people generously as a starter or lunch
Preparation time: 25 minutes
Cooking time: 40 minutes
1 tbsp sherry vinegar
1 tbsp honey
6 sprigs of thyme
4 cooked beetroots
250g puff pastry
125g goats cheese for sprinkling over the top
sea salt & black pepper to season
1. In a smallish heavy frying pan, weigh 75g of golden caster sugar.
2. Over a medium heat, stir the sugar until it dissolves, then add a big pinch of salt, the butter and a splash of sherry vinegar, and keep stirring. It’ll go foamy, keep stirring on the heat until it has gone a mahogany brown. Take great care not to burn yourself, use oven gloves and don’t let the sugar burn.
3. Now add a table spoon of honey and the leaves of half a dozen sprigs of thyme, take off the heat and stir in. Place a long sprig of thyme on top of the caramel for decoration.
4. Slice the cooked beetroot into nice fat slices and carefully (so you don’t burn your fingers) arrange the slices fanned out and working in a spiral into the centre. Use all the beetroot up, covering any thinish parts with beetroot bits. Season the lot with a pinch of salt and a twist of pepper.