Nick Hawke's Roasted Beetroot and Braeburn Tarte Tatin

If like us you like to hole up and hibernate with tasty, comfort food in wintertime then this earthy, savoury twist on a tarte tatin is an ideal dish to try at home.

The following recipe by the Talland Bay Hotel’s head chef Nick Hawke appears in the winter edition of Talking Food Magazine. It features three different types of beetroot along with Cornish Nanny (or blue goats’) cheese and is packed full of flavour. Don’t be put off by the ingredients list, the methodology is relatively simple to follow and your friends and family are guaranteed to be impressed!

Roasted Beetroot and Braeburn Tarte Tatin, Cornish Nanny Mousse & Seeded Granola

Number of servings: 4 (as a starter)

Ingredients:

Balsamic Caramel

(1 x sugar thermometer or food probe)

•100ml Balsamic vinegar

•200g sugar

•100g cold diced unsalted butter

Tart

(4 x 10cm tart tins)

•2 x large Braeburn apples

•1 x large standard beetroot

•1 x large candy beetroot

•1 x large golden beetroot

•Sprig of thyme

•1 x sheet of puff pastry

Cornish Nanny Mousse

•200g Cornish Nanny (blue goats cheese)

•250ml double cream

•Seasoning

•20ml cider vinegar

Seeded Granola

•50g sesame seed

•50g poppy seed

•50g sunflower seed

•100g chopped walnuts

•100g chopped hazelnuts

•50ml honey

•70ml rapeseed oil

•½ tsp salt

Method:

Firstly, place beetroot in oven tray, drizzle with olive oil, season and add the thyme. Cover in tin foil and roast for 1 hour at 200°c

To make the caramel, combine sugar and balsamic vinegar in small pan, boil until it reaches 150°c, remove from heat and add diced butter slowly to emulsify into caramel then pour into tart cases making sure to cover whole base with a thin layer of the caramel.

Make the Cornish Nanny mousse by bringing cream to the boil and pouring over diced cheese, allow to melt for 2 minutes then blend with cider vinegar. Once blended season to taste and pour into small tub to refrigerate for one hour or until set.

To make granola, mix all ingredients in a bowl and pour onto baking tray, cook in 170°c oven and stir every 5 minutes or until golden (takes 15-20 Minutes). Remove from oven and allow to cool.

To build tart, once beetroot has cooled rub skin off and slice into 3mm slices, then cut into circles using a 4cm cutter. Also peel and slice Braeburn apples the same thickness and same size ring cutter. Layer beetroot and apple around the outside of the tart case alternating between the two. Cover with puff pastry making sure you cut a hole for the steam to escape. Put in 200°c oven for 12 minutes.

Place tart on plate in centre, in centre of tart spoon a small pile of granola then place one spoon of mousse on top of granola and serve.

Why not come and sample the 2AA Rosette and Cornwall Tourism Awards’ Silver Best Restaurant of the Year for yourself with our Talland Bay Winter Escape.