Roasted beetroot & braeburn tart tatin, Cornish nanny mousse, seeded granola

The Recipes / Vegetables

Talland Bay Hotel, Cornwall

1 large standard beetroot
1 large candy beetroot
1 large golden beetroot
Sprig thyme
2 large braeburn apples

1 sheet puff pastry

Balsamic caramel
100ml balsamic vinegar
200g sugar
100g cold unsalted butter, diced

Cornish nanny mousse
200g Cornish nanny (blue goats cheese)
250ml double cream
20ml cider vinegar

Seeded granola
50g sesame seed
50g poppy seeds
50g sunflower seeds
100g chopped walnuts
100g chopped hazelnuts
50ml honey
70ml rapeseed oil
½tsp salt

Serves 4

Place the beetroots on an oven tray, drizzle with olive oil, season and add the thyme. Cover with foil and roast for an hour at 200°C, then leave to cool.

Combine the sugar and balsamic vinegar for the caramel in a small pan and boil until it reaches 150°C. Take off the heat and slowly stir in the diced butter to emulsify into caramel. Divide the mix into four 10cm tart cases, making sure the base is completely covered by a thin layer of caramel.

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

Mix all the granola ingredients in a bowl and spread over a baking tray. Cook in the oven at 170°C for 15-20 minutes until golden, stirring every 5 minutes, then remove from the oven and allow to cool.

Once the beetroot has cooled rub off the skin and slice into 3mm widths, then cut into circles using a 4cm cutter. Peel and slice the apples to the same thickness and same size ring cutter. Layer the beetroot and apple discs around the outside of the tart case, alternating between the two. Cover with puff pastry, making sure to cut a hole for the steam to escape. Cook in the oven at 200°C for 12 minutes.

Arrange each tart in the centre of the plate, with a small pile of granola topped with a spoon of the mousse.