recipes
Beetroot tarte tatin with grilled halloumi cheese
Serves: 2
2017-03-09
Ingredients
- 2 or 3 beetroots
- 2 tbsp butter (President)
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- Fresh thyme
- 1 sheet puff pastry
- 1 beaten egg
- 1 block halloumi cheese (Fior di Vita)
- Fancy salad leaves
- Extra virgin olive oil (Borges)
Method
Wash, peel and cut the beetroot in wedges. Melt the butter and sugar in a frying pan; arrange the wedges neatly around the pan and cook on a slow fire with the thyme and balsamic vinegar until caramelized. Remove from heat, cover with the puff pastry, pushing the edges around the beetroot to form into a dome. Brush with beaten egg and bake for 30 minutes, temp.175°c. Carefully, flip the tart over a serving plate, whilst still hot. Grill the halloumi cheese. Cut wedges of the beetroot tarte tatin and serve with slices of grilled cheese, salad and a drizzle of extra virgin olive oil.
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