Suzanne’s Roast Beetroot and Shallot Tarte Tatin

Ingredients (Serves 4)


  1. Cut beetroot into 9 pieces and place in dish with shallots. Sprinkle with thyme and sea salt.
  2. Drizzle over Suzanne’s Dressing and oil and roast 20 minutes Reg 5 / 180C until lightly caramelised. Cool.
  3. Place pastry in base of a 20cm sandwich tin, arrange vegetables and drizzle juices over.
  4. Bake 15 minutes Reg 6 / 200C until pastry is risen and browned.
  5. Place dish over tin and invert to turn out
  6. Serve with green salad and slices of goat’s cheese, a delicious accompaniment to this tarte.