Beetroot tarte tatin, goats cheese & baby leaves
by chef Matt Moran, Chiswick, Australia
For me, great food is all about simplicity, seasonality, and letting quality ingredients shine. This is exactly what I wanted to bring to the menu for this event—vibrant flavours that celebrate the best of summer. Just like Longchamp, a brand known for its craftsmanship and timeless quality, my dishes reflect a deep connection to the earth, using the finest seasonal produce to create balanced, great-tasting food that speaks for itself.
Serves 4
Beetroot tarte tatin
- 3 Large beetroots
- 60grms caster sugar
- 70mls aged balsamic
- 40grms butter, diced.
- ¼ bunch thyme
- 400g puff pastry sheet
Tarragon dressing
- ¼ bunch tarragon, finely chopped
- 20mls chardonnay vinegar
- 1tsp seeded mustard
- 60mls grapeseed oil
Garnish
- 80grms goat’s cheese
- Handful of mixed baby herbs & flowers (sorrel, oxalis, tarragon, society garlic)
Preheat oven to 200°C.
Place beetroots into a large baking tray and place in 80mls of water into the tray, cover with foil and place into the oven to cook for 1.5 hours or until you can place a knife smoothly though the beetroot. Remove the beetroots from the oven and leave covers for 20 mins to cool and steam, this will make it easier to remove the skins. Once all beetroots have skins removed cut into 8mm slices.
Make the caramel base for the tarte by placing the sugar into a 22cm-diameter heavy based, ovenproof fry pan over high heat to dissolve the sugar, shake the pan to ensure all the sugar dissolves, the sugar will start to caramelize, take the caramel to a deep golden colour, add in the balsamic vinegar and shake the pan to allow to caramel and balsamic to mix together, add in the butter and mix together allow to come back to a simmer, add in the thyme remove from the heat. Layer the sliced beetroots on top of the balsamic caramel in a spiral pattern.
Trim the pastry into a circle a little larger than the frying pan and place over the beetroots, tucking the edges into the side of the pan and beetroots ,then place in the oven and bake for 25 minutes reduce the heat to 160 degrees and cook for a further 10mins, or until the pastry is golden brown and flaky, remove from the oven and allow to cool for 5-10 mins, run a knife around the edge of the pan to loosen the pastry from the side and carefully turn the tarte tatin out onto a large serving plate or chopping board.
To make the dressing, place the mustard and the vinegar into a small mixing bowl and whisk together until combined, slowly add in the oil whisking consistently until the all the oil is emulsified into the dressing, season to taste with salt and pepper and mix through the tarragon.
Place a slice of the goats cheese into the centre of the tart, in a small mixing bowl place the baby herbs and flowers and dress with the tarragon dressing, arrange the flowers around the cheese and serve.
