- 12 small beetroot (unpeeled)
- 2 T butter
- 2 T brown sugar
- 2 T good-quality red wine vinegar
- 1 large garlic clove, crushed
- 1 t fresh thyme leaves
- 400 g frozen ready-made puff pastry, thawed
- Crème fraîche, for serving
- Baby leaf salad, for serving
Place the beetroot in a saucepan and cover with water to about 2 cm above the beetroot. Bring the water to a simmer and cook until the beetroot are tender and a knife pierces them easily, about 30 minutes. Plunge the beetroot into cold water and peel once cool enough to handle. Set aside in a bowl.
Preheat the oven to 200°C. Melt the butter in a 21 cm nonstick pan and add the sugar. Cook until the mixture just forms a caramel, then add the red wine vinegar. Bring to the boil and cook until thick and syrupy, then add the garlic and thyme.
Cut the beetroot in half and arrange over the caramel. You can cut some of the beetroot into quarters to fill any gaps.
Roll out the puff pastry until big enough to cut a circle 25 cm in diameter. Place the pastry over the beetroot and tuck in the excess. Using a small, sharp knife, cut a cross in the middle of the pastry.
Bake the tarte tatin for 20 minutes, or until the pastry is puffed up and golden. Remove from the oven and allow to cool in the pan for 5–10 minutes.
Using a tea towel, carefully turn out the tarte tatin onto a large serving plate. Serve with crème fraîche and the salad.