Ingredients

• 2 large beetroot
• 1 garlic bulb
• 2 sprigs fresh thyme
• 150g/5oz caster sugar
• 300g/11oz shop-bought puff pastry
• 50g/2oz butter
• 1 red onion
• finely sliced
• 50m/2fl oz port
• 25ml/1fl oz red wine vinegar
• 25ml/1fl oz sherry vinegar
• large pinch salt
• 50g/2oz pine nuts
• toasted in a dry frying pan
• 150g/5oz fresh goats' curd
• 25ml/1fl oz sherry vinegar
• 110ml/4fl oz olive oil
• 1 bunch fresh tarragon
• leaves only
• 1 bunch fresh basil
• leaves only
• 1 bunch fresh coriander
• leaves only

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the beetroot onto a tray with the garlic
• thyme and 50g/2oz of the sugar and roast in the oven for 1-1 ½ hours
• or until tender. Once cooked allow the beetroot to cool before peeling.
• Cut into very thin slices on a mandolin
• or use a very sharp knife.
• Roll the pastry out to a rectangle the thickness of pound coin and prick with a fork. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising.
• Bake in the oven for 15-20 minutes or until the pastry is golden-brown.
• Heat the butter in a small saucepan and fry the onions for 3-4 minutes
• or until just softened.
• Add the port and red wine vinegar and cook until reduced by half in volume. Blend the mixture in a food processor until smooth.
• Meanwhile
• heat the remaining sugar in a small saucepan with two tablespoons of water. Once the sugar has dissolved
• increase the temperature so that the mixture browns and caremalises. Once the mixture is dark brown in colour
• remove the saucepan from the heat and add 20ml/¾fl oz water to stop the caramel from setting hard.
• Allow the caramel to cool slightly
• then add the salt and sherry vinegar.
• Spread the red onion purée over the cooked pastry
• then lay the beetroot on top in a fish scale pattern.
• Drizzle with the caramel and place in the oven for 2-3 minutes
• or until hot.
• Meanwhile for the salad
• whisk the sherry vinegar and olive oil until well combined and coat the herbs with the dressing.
• Remove the pastry from the oven
• trim the ends and cut into triangle shapes.
• To serve
• place a scoop of goats’ curd on top of the tart. .Sprinkle over the pine nuts and drizzle generously with the caramel. Serve alongside the herb salad.