-
1
Preheat the oven to 1 80 degrees C/350 degrees F/gas mark 4.
-
2
Wrap each beetroot individually in foil and place them on a roasting tin lined with rock salt.
-
3
This helps to draw out moisture, even when the beets are wrapped in foil.
-
4
Bake in the oven for 1 1/2 hours.
-
5
Remove the beetroot from the oven and set aside to cool in the foil - they will steam a little, which makes them easier to peel.
-
6
Save the salt to use again.
-
7
When they are cool, peel the beetroot, cut them into quarters and set aside.
-
8
Evenly cover the base of the frying pan with the butter - use your fingers, really squashing the butter down.
-
9
Then sprinkle the sugar evenly over the butter.
-
10
Place the pan over a medium heat until the butter melts and the sugar starts turning a light golden colour.
-
11
Now place the beetroot quarters on top, arranging them in concentric circles until they are all used up.
-
12
Set aside to cool.
-
13
On a floured surface, roll out the puff pastry to a thickness of 3mm.
-
14
Pay attention to the size as you are rolling: the pastry must be big enough to cover the beetroot in the pan.
-
15
Place the puff pastry gently over the top of the beetroot, tucking any excess pastry between the beetroot and the pan like a blanket.
-
16
Brush the pastry with the beaten egg.
-
17
Put the tart in the oven for about 40 minutes, or until golden brown and oozing caramel slightly at the edges.
-
18
Remove from the oven and turn out onto a plate to serve.
