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Beetroot & Goat’s Cheese Tarte Tatin (with spiced honeyed walnuts and port jus)

July 14, 2012

Here’s part deux of Somerset goat’s cheese recipe journey (#CapricornChallenge). I’ve tried to make a sweet Tarte Tatin before and it came out as a big old soggy mess so maybe I’ll have a another go after creating this little beet-eauty.

One “do as I say and not as I do” before we begin though: don’t put the walnuts on until after you’ve  toasted the cheese and drizzled the jus, otherwise the honey melts off them and spoils the pretty look of the plate. Duh.

Beetroot & Goat’s Cheese Tarte Tatin 
(with spiced honeyed walnuts and a port jus)

For the Tarte Tatin

1 pack of puff pastry
25og pack of cooked baby beetroot in mild malt vinegar (but any cooked beetroot would work)
Red onion marmalade (Rose Hill)
1 round of  goat’s cheese (Capricorn)
25g butter
1 tbsp soft brown sugar (dark is good)
1tsp fresh thyme
1x teaplate sized frying pan that can go in the oven

For the nuts and jus

A handful of walnuts
2tbsp dark brown sugar (or honey)
small pinch paprika
a few glugs of port
a few glugs of balsamic vinegar
more brow sugar, to taste

Melt the butter in saucepan until it is just on the edge of browning.
Add the soft brown sugar and continue to cook on a very low heat until dissolved and starting to become more sticky and viscous. If your beetroots didn’t come in vinegar, you may want to add a little vinegar.
Preheat oven to 190c / Gas mark 5
Slice the baby beetroots and arrange in a lovely looking design in the frying pan
Put a little red onion marmalade on the top (to your taste), season and sprinkle with the thyme
Pour over the sugar and butter
Roll out the puff pastry to about 1/2 inch thick and cut a circle just slightly larger than your frying pan.
Lay the pastry over the beetroot and, taking care not to burn your fingers, tuck the excess down the sides.
Put the frying pan in the oven until the puff pastry has puffed up and is golden brown.
Take it out …and get ready to flip it…

Tarte Tatin before the flip

Tarte Tatin before the flip

Hopefully you’ll see the lovely pattern you laid out early and a nice sticky sauce.
Now, rip up your goat’s cheese and dot in the gaps between the beetroot.
Pop the pan back under the grill until the cheese is starting to brown and bubble

Hurrah, it stayed together!

For the nuts: toast the nuts in one pan, in a another put 2 tbsp of sugar into a heavy pan and slowly heat until it dissolves and is starting to caramelise. Quickly take off the heat, stir in the nuts and put them onto some baking parchment or foil to cool. Sprinkle with a very light dusting of paprika for that added kick.

For the jus: pour into a pan a few slugs of port, a few slugs of the thickest balsamic vinegar you have and bring to a boil to reduce. Add sugar if it’s too tart for your taste.

Sprinkle the nuts around the edge of the plate with the Tarte Tatin, and drizzle the jus around the edge
Serve with something crisp and fresh like a rocket and watercress salad.

Hot or cold, it’s picnic perfect.

Here’s some of my favorites from the plethora of goat’s cheese recipes doing the rounds at the moment

Belleau Kitchen: Goat’s cheese pizza with red pepper, fig and tomato chilli jam

Farmers Girl Kitchen: Chicken stuffed with figs and goat’s cheese

Blue Bear Wood: Goat’s cheese and beetroot pasta

Lavender and Lovage: Olympic power salad with goats cheese, fruit and nuts & pear, walnut & goat’s cheese breakfast muffins

Jaquline Pye’s Veg Food Blog: Goat’s cheese & pear tempura with reduced balsamic

Over A Cuppa: Goat’s cheese and cider risotto

Chez Maximka: Goat’s cheese baked in shortcrust pastry

One Comment leave one →
  1. July 14, 2012 8:37 pm

    Oh yum, this looks delicious and pretty looking too!!! Thanks for the mention above too x x

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