Beetroot & Walnut Mini Tart Tatins With Goat’s Cheese

Cook time 1 hour
Servings 12


Olive oil
2 sheets puff pastry
1 bunch small beetroots (about 4-5)
Salt and pepper

Eshallot Compote
50g butter
6 eshallots, finely sliced
1 tsp sugar
50 ml balsamic vinegar
1 sprig of thyme
20 walnuts
80g goat’s cheese

Beetroot & Walnut Mini Tart Tatins With Goat’s Cheese


Preheat oven to 200 degrees Celsius.

Season each beetroot with salt, drizzle with a little of the olive oil and wrap in aluminium foil. Place on a baking tray and cook for 20 minutes or until just tender. Cut into quarters.

To make the eshallot compote, melt butter in a saucepan. Sweat the shallots on a medium to low heat. Add thyme, balsamic vinegar, sugar and cook on low heat for 20 minutes. Once cooked leave to cool slightly.

Cut the puff pastry with a round cookie cutter (the circle of pastry should be slightly bigger than the muffin tray).

In a lightly greased muffin tray place two pieces of beetroot and 2 pieces of walnuts. Now add a tsp. of the eshallot compote. Top with the individual circles of pastry and tuck it in around the sides (like a blanket!). In a 180° C oven bake for 15 minutes until pastry is golden brown. Let cool and remove individual tart tatins from the tin with a spatula.

Top with some crumbled goat’s cheese and serve.