Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g/1 stick) unsalted butter, cold and cubed
  • 1/4 cup (60ml) ice water
  • 2 tablespoons (30ml) olive oil
  • 1 1/2 pounds (680g) medium beetroot, peeled and sliced into 1/4-inch (6mm) thick rounds
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) balsamic vinegar
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper to taste
  • 4 ounces (115g) soft goat cheese, crumbled
  • 2 tablespoons (30ml) heavy cream (optional, for a smoother consistency)
  • 1 tablespoon chopped fresh chives or parsley, for garnish

Instructions:

  1. Make the Pastry: Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Beetroot: Preheat oven to 375°F (190°C/Gas Mark 5). Heat olive oil in the oven-safe skillet over medium heat. Add beetroot slices in a single layer. Cook, flipping occasionally, until slightly softened, about 5-7 minutes.
  3. Caramelize the Beetroot: Sprinkle sugar evenly over the beetroot. Pour in balsamic vinegar and add thyme sprigs. Cook over medium heat, undisturbed, until the sugar dissolves and caramelizes, creating a thick, syrupy sauce, about 10-15 minutes. Reduce heat if necessary to prevent burning. Season with salt and pepper.
  4. Top with Pastry: On a lightly floured surface, roll out the chilled pastry to a 10-inch (25cm) circle. Carefully place the pastry over the beetroot in the skillet, tucking the edges down inside the pan.
  5. Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.
  6. Invert and Serve: Let the tart cool slightly (about 5-10 minutes) in the skillet. Place a serving plate over the skillet and carefully invert the tart onto the plate. Remove the skillet.
  7. Finish & Garnish: While still warm, gently crumble goat cheese over the tart. If desired, mix goat cheese with heavy cream for a smoother spread. Garnish with fresh chives or parsley. Serve warm.