February 2023 - Jason's Beetroot & Fennel Tarte Tatin with Goats Cheese, Rocket & Hazelnuts
Serves 2 / Vegetarian / Nuts / Gluten
Ingredients
7 x Beetroot evenly sized and shaped - like a golf or squash ball
1 x Fennel Bulb - sliced
2 x Shallots - sliced
100g Butter
50g Demerara Sugar
150g Puff Pastry
2 Slices Goats Cheese
Rocket Leaves - washed
Radish - thinly sliced
25g Hazelnuts - lightly crushed
Extra Virgin Olive Oil
Juice of half a lemon
Salt and Pepper to taste
Method
Preheat the oven to 220°C
Melt 50g butter in a heavy based sauté pan and add the sliced shallots
When softened, add the sliced fennel and cook on a low heat for 10 minutes or until they start to lightly colour
Meanwhile, peel the beetroot and cut in half
Remove the shallots and fennel from the pan and leave to cool
Put the pan back on a very low heat and melt the remaining butter with the sugar, then add the halved beetroot, cut side down
Put a lid on the pan and cook gently for 25 minutes, checking and moving the contents every few minutes, allowing to slightly caramelise
Pour the caramel and juices from the beetroot into two blini pans or one small sauté pan and arrange the beetroot cut side down
Pile the cooled fennel and shallots on top of the beetroot, then cover with a disc of perforated puff pastry
Bake for 20 to 25 minutes or until the pastry starts to turn golden, then remove from the oven and rest the tarts for a few minutes
Turn the tarts out onto a baking tray, pastry side down and top each with a slice of goats cheese, then return to the oven for 5 minutes, or until the cheese starts to turn golden
Meanwhile, combine the rocket, hazelnuts and radish in a bowl and dress with the olive oil, lemon juice and seasoning
Transfer the tarts to a plate each and arrange the salad around the plate and serve
Enjoy!
