- 1 T butter
- 8 small beetroot, peeled and thinly sliced
- 1 T brown sugar
- 1 T vino cotto
- 1 sheet Woolworths frozen all-butter puff pastry (or 200g home-made rough puff pastry)
- 1 bunch sage, fried until crispy
- 100 g Parmesan, finely grated
Preheat the oven to 200°C.
Melt the butter in a 20 cm cast-iron pan over a medium heat, then sauté the beetroot for 2 minutes.
Add the sugar and vino cotto and cook for a further 2 minutes, then remove from the heat. Cover with foil and bake for 20 minutes. Allow to cool slightly for 5 minutes.
Cover with the pastry, tuck in the excess and bake for a further 20 minutes, or until golden. Carefully invert onto a serving plate, then top with the sage and Parmesan.
Cook's note: Don’t be intimidated by the flip! Turning your upside-down tart onto a serving dish is nothing to stress about. Once it’s nice and golden, run a knife around the edge of the crust. Cover the pan with the serving plate, hold on tight, carefully ip it (it will be hot!) and remove the pan. The tarte will still be warm, so you can easily nudge the veggies or fruit into place. And it’s no biggie if the pastry crumbles slightly or your pièce de résistance is slighty off-centre – it’s meant to have that rustic look and will taste like a slice of heaven no matter any imperfections (which you can hide with a dollop of crème fraîche.)
Want to make your own pastry? Try this easy rough puff pastry recipe.