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1
And finely grated mixed with 5 tbsp of creme fraiche
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2
Boil the unpeeled beetroot in salted water for 30 to 45 min or possibly till just tender when tested with a knife.
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3
Immerse in cool water to cold then rub off and throw away the skins.
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4
Cut lengthways into slices about lcm thick.
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5
Boil the carrots till tender then drain and slice in the same way.
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6
Sprinkle one side of the root slices with the sugar salt and pepper then fry sugar side down in half the butter till lightly caramelised.
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7
Fit the slices caramelised side down in a rectangular baking or possibly roasting tin and sprinkle with the thyme leaves and a touch more seasoning.
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8
Dot with the remaining butter.
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9
Unroll the puff pastry place the tin on top and cut round the bass so which you and up with a rectangle of pastry the same size as the base of the tin.
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10
Place the pastry on top of the vegetables inside the tin.
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11
It shouldn't be a snug fit there should be a small gap between the pastry edge and the sides of the tin.
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12
This allows steam to escape during baking and prevents the pastry from becoming soggy.
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13
Bake at 220C/425F/Gas Mark 7 for 15 to 20 min or possibly till the pastry has puffed up and turned golden brown on top.
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14
To serve place a platter upside down on top of the roasting tin and using oven gloves hold the two together and invert.
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15
The tart will now be the right way up and ready for the table.
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16
Serve slices with a dollop of the horseradish creme fraiche.
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17
The roots here have so much flavour which they need no help with additional ingredients.
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18
Never boil a beetroot without its skin on however or possibly it will be a dead beet.
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19
All the juices and colour will leach out and be lost to the cooking water.
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20
If you cant get hold of fresh horseradish for the sauce mix together 3 tbsp of bottled creamed horseradish with 3 tbsp of creme fraiche instead.
