Beetroot Tarte Tatin with Goat’s cheese cream – Alida Ryder

Alida Ryder’s food is as generous as her personality.  Rich in colour, in aroma and flavour and it’s ability to tickle all those confort places in you and lift your mood.  Her clever combinations both in colour and flavour tantalise.

Beetroot Tarte Tatin with Goat’s cheese cream

Serves: 4-6

500g baby beetroot, cooked
3 tablespoons brown sugar
3 tablespoons Balsamic vinegar
salt & pepper to taste
1 roll, ready-made puff pastry

for the goat’s cheese cream
100g chevin
50g Mascarpone

Pre-heat the oven to 180°c.
Slice the beetroot in half.
In an oven-proof frying pan, place the sugar and Balsamic and allow to
melt for 30 seconds before adding the baby beetroot.
Season to taste then top with a circle of puff pastry and tuck in the edges.
Place the tart in the oven and allow to bake for 10-15 minutes until the pastry is golden brown and cooked through.
Remove from the oven and allow to sit for 30 seconds before turning it out onto a plate.
Serve at room temperature with the goat’s cheese cream.
To make the cream, mix the goat’s cheese and the Mascarpone together.

Michael’s wine recommendation – CLICK HERE

Klein Constantia Red Blend 2012

Klein Constantia Estate Red 2012

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click hereto go to her fabulous website. Click here to buy her first e-book.