A vegan take on the traditional goat's cheese and beetroot tarte tatin, with vegan cream cheese on top of roasted beetroot slices and flaky puff pastry around the edges.
Ingredients: 4 medium beetroots, peeled and thinly sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 2 tablespoons brown sugar. Salt and pepper, to taste. 1 sheet vegan puff pastry, thawed. 150g vegan cream cheese. 1 tablespoon fresh thyme leaves.
Instructions: Preheat oven to 200C 400F. In a bowl, toss beetroot slices with olive oil, balsamic vinegar, brown sugar, salt, and pepper. Arrange beetroot slices in a greased tart pan, overlapping slightly. Bake for 20-25 minutes until beetroot is tender. Remove from oven and allow to cool slightly. Place puff pastry over the beetroot, tucking in the edges. Bake for another 20-25 minutes until pastry is golden and crisp. Remove from oven, let it cool for a few minutes, then carefully invert onto a serving plate. Spread vegan cream cheese over the top and sprinkle with fresh thyme leaves. Slice and serve warm.
Prep Time: 20 minutes
Cook Time: 45 minutes
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