Golden Beetroot Tart Tatin

The arrival of some handsome golden beetroot prompted this delicious lunch dish, with flaky pastry, soft, salty goats cheese and the sweet earthiness of the beetroot. 

Cook the beetroot in a pressure cooker with a cupful of water; this should only take about 15 minutes. Once cooked, release the pressure and set the beetroot aside to cool, then cut into thick, juicy slices. 

In a heavy oven-proof frying pan, heat some raw organic caster sugar until it melts into a golden caramel, add a pinch of flaky sea salt, butter and a slug of deep, rich sherry vinegar. The mixture will bubble and spit vigorously, so be careful and use protective oven glove. Keep on stiring carefully until it turns deep brown. Add in a dollop of organic honey and strew the caramel with some fronds of thyme for both flavour and decoration. Remove from the heat.

Arrange the slices of beetroot around the pan in a fan or flower shape (taking care not to burn your fingers on the hot caramel). Season with salt and a grind of white and green pepper. 

Roll out a sheet of butter-rich puff pastry, then place over the top of the beetroot, carefully tucking the edges of the pastry sheet down around the sides of the pan. Put the pan in the oven to bake until the pastry lid is puffed up and golden brown. 

Remove the pan from the oven and hold a large plate firmly in place over the frying pan. In one swift, confident move, flip the two over, so the tarte comes out onto the plate. Allow a few moments for the liquid caramel to drizzle out over the beetroot. 

Sprinkle chunks of soft, salty goats cheese over the top and serve with a glass of crisp dry white wine and a peppery watercress salad.