Beetroot tarte tatin

A little bit of a cheeky something that I am sure the traditionalists would frown upon, but it was delicious so I don't care. I adore beetroot and it works marvelously as the basis for this tarte, add to that some gorgeously creamy mascarpone and peppery microherbs and I say you have the perfect lunch!

Beetroot tarte tatin

Ingredients:
1kg beetroot (peeled, washed and halved)
1/2 cup sugar
1/4 cup balsamic vinegar
50g butter
a few sprigs of thyme
1 roll puff pastry
200g mascarpone/cream cheese
microherbs and rocket to serve

Method:
(You will need to use a 23cm cake tin that can be placed on a hot stove or an oven-proof frying pan)
Either boil or steam the beetroot until just tender, then drain and set aside to cool slightly.
Preheat your oven to 200*C.
Roll the pastry out and cut it into a circle just a little larger than the cake tin/frying pan you are using.
Place the cake tin/frying pan on high heat, pour in the sugar and swirl the pan every now and then as the sugar begins to dissolve, turn the heat down slightly and continue swirling until the sugar caramelises and turns a golden brown. Take the caramel slightly further to a 'caramel' colour (haha) and then (it is best to put on an oven glove for this part) carefully pour in the balsamic and add the butter, it might splash a little so do be careful, and continue to swirl until it has all come together.
Remove from the heat and carefully place the beetroot halves into the pan, flat-side-up, in a circular pattern.
Top with thyme and a pinch of salt and pepper and then carefully lay the pastry over the beets, tucking in the edges like a blanket.
Poke the top of the pastry and bake for 30 minutes.
Allow the tart to cool in the pan/tin for 5 minutes, then, being very careful once again, and wearing oven gloves again, slide a knife around the edges to loosen the tart, place a large plate over the pan/tin and, holding the two very tightly together, flip them over so that the tart falls into the plate.
Allow to cool before topping with spoonfuls of mascarpone and scatterings of microherbs.
If you like, drizzle with a little olive oil before serving.