Food and Travel Magazine | Beetroot tarte tatin
Method Peel the beetroots and cut in half. In a frying pan, melt the butter with the balsamic glaze and sugar.
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Cooking tools:
- Tart pan
- Rolling pin
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Aluminum foil
- Serving platter
- Serving bowl
Ingredients
- 10-15 small beetroots
- 50g salted butter
- 1tbsp balsamic glaze
- 1tsp light soft brown sugar
- 330g ready-made puff pastry
- 1 pomegranate, halved, seeds scraped out
- Cottage cheese, to serve
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