for 4 person

To caramelize

80 g	sugar
2 tbsp	apple vinegar
10 g	butter, cut into pieces
500 g	raw beetroots (e.g. ProSpecieRara Chioggia), cut into approx. 4 mm slices

Tarte tatin

1	puff pastry dough, rolled into a circle (approx. 270 g)
100 g	cream cheese with pepper
½ tsp	fennel seeds, crushed

To complete

½ tsp	sea salt
¼ tsp	pepper
150 g	raw beetroots (e.g. ProSpecieRara Chioggia), thinly sliced
30 g	Micro greens (e.g. mild)
½ tbsp	olive oil
	salt and pepper to taste

How it's done

To caramelize

Spread the sugar in the prepared tin. Caramelize for approx. 6 mins. in the centre of an oven preheated to 220 °C until the sugar turns light brown, remove. Spread the butter over the caramel, place the beetroot (slightly overlapping) on top.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

Tarte tatin

Roll out the dough, prick firmly with a fork, cover with the cream cheese, leaving a border of approx. 2 cm. Sprinkle with the fennel seeds, place the dough loosely over the beetroot (cream cheese side facing down). Make a rim between the beetroot and the edge of the tin.

To complete

Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a plate, remove the baking paper, season. Mix the beetroot, micro greens and oil, season, arrange on top of the tart.

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