NEIL'S RECIPES: BEETROOT TARTE TATIN WITH A SALAD OF BLUE MURDER CHEESE, APPLE AND ENDIVE

by Cafe St Honoré


"It’s a classic dish, normally made with apple or pear but why not a veg. This recipe calls for beetroot, but fennel or shallots work just as well. It’s essentially just a simple caramel with blanched veg on puff pastry - very simple, tasty and impressive. Serve with an apple and endive salad topped with crumbled Blue Murder cheese to add that creamy richness. Herbs like sage or thyme work well in the caramel. And have a go at rough puff pastry too, far better than any shop bought stuff!"

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 1
Prep time: 0.5 hours; Cooking time: 2 hours

INGREDIENTS

1 large or 2 small beetroots, scrubbed and cooked in water on the hob for 1 .5 hours until tender, peel skin off under running water

1 tablespoon of sugar

1/2 tablespoon of butter

1 sprig of thyme

1 disc of puff pastry, 1/2 cm thick cut to the same size as the blini pan

1 endive, cut into leaves and shards

A few toasted nuts

A few radish slices

A few slices of apple, cut into sticks

A few cubes of Blue Murder cheese or any other blue cheese of your liking

1 teaspoon of cold-pressed rapeseed oil

1 teaspoon Arran mustard

1 teaspoon honey

Good salt and pepper

METHOD

Firstly, make a caramel by melting the sugar and butter together in the cast iron blini pan until it’s golden and caramelised. Then take the sprig of thyme and place it into the centre of the caramel. Next cut the beetroot into chunky pieces, and place onto the thyme and caramel. Cover the beetroot with the disc of pastry and prick a hole into the top and bake into a hot oven 200°C for 15 to 20 minutes until golden and cooked.

Leave the tart to cool slightly otherwise it will fall apart. Whilst it’s resting, make the salad by adding the cheese to a bowl with the endive, apple, a few radish slices and some toasted nuts. Make a dressing by mixing together the oil, honey and mustard and drizzle over before giving it a season with salt and pepper.

To serve, carefully tip out the tart out of the pan and onto the plate and garnish with the salad. Serve immediately.