Serves 4

INGREDIENTS:

2 large locally grown beetroots
1 whole garlic bulb
2 sprigs fresh thyme
5 oz castor sugar
11 oz shop-bought puff pastry
2 oz butter
1 red onion, finely sliced
2 fl oz port
1 fl oz red wine vinegar
1 fl oz sherry vinegar
Large pinch salt
2 oz pine nuts, toasted in a dry frying pan
5 oz fresh goat’s cheese

METHOD:

Preheat oven to 400ºF. Place the beetroot, garlic and thyme onto a baking tray. Sprinkle with 2 oz of sugar and roast for 1-1 ½ hours, until tender. Once cooked allow the beetroots to cool before peeling. Cut into very thin slices on a mandolin, or use a very sharp knife. Roll the pastry into a rectangle the thickness of a dollar coin, prick with a fork, and then cut into circles. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising. Bake in the oven for 15-20 minutes or until the pastry is golden-brown. Remove the pastry from the oven, set aside. Heat the butter in a small saucepan and fry the onions until just softened. Add the port and red wine vinegar, cook until reduced by half. Blend the mixture in a food processor until smooth. Meanwhile, heat the remaining sugar in a small saucepan with 2 tbsp of water. Once the sugar dissolves, increase the temperature so the mixture caramelises. When it is dark brown in colour, remove from the heat, add ¾ fl oz water to stop the caramel from setting. Allow the caramel to cool slightly, add salt and sherry vinegar.

TO ASSEMBLE:

Spread the red onion purée over each cooked pastry tart, add a scoop of goat’s cheese, and then layer the beetroot on top. Drizzle with the caramel and place in the oven for 2-3 minutes until hot. Sprinkle with pine nuts and drizzle generously with the caramel.