What can I say? Inventing new recipes is fun. It satisfies my creative side. Although thinking of something, nothing seems to be totally new. The first inspiration for this was the French classic Tarte Tatin, the delicious dessert with apples. The second was the season of harvest. Wishing to use beetroots, goat cheese is the obvious choice, and I went with it. I googled it and, yes, it was there to be found – in a few forms. Mine is a little different using coriander and a pastry that is not puff pastry. The pastry turned out really nice and the tart disappeared, even though I am the only one in our household, that loves goat cheese or beetroots. Goat cheese has been a big no no here. But then I must remember, that at one point in my life, I could not eat capsicum, something that later on became a favorite – and remains so. So maybe I will turn to it for my next recipe. But now let’s turn to this:
Turning it over was a little bit of a concern. I knew it would be hot. I let it cool for a few minutes. Turning it went, however, well. A few of the beetroot pieces had stuck, but as I waited half of them dropped down on their own. After removing the baking dish, I helped three or four pieces to find their place on the tart. Topping it was quick and then boy did it look good. I must say I was proud.