- 75g golden caster sugar
- 40g butter
- A splash of sherry vinegar
- 1 tbsp honey
- 7 thyme sprigs
- 4 fresh beetroot, cooked
- 250g puff pastry
- 4 slices of goat’s cheese
- Salt and black pepper
- Preheat the oven to 180C/350F/gas mark 4. Place a smallish, heavy, oven-safe frying pan over a medium heat. Add the sugar to the pan and stir until it dissolves, then add a big pinch of salt, all the butter and a splash of sherry vinegar. Keep stirring until it has turned mahogany brown. It’s a good idea to use oven gloves to protect your hands. Take care not to let the sugar burn.
- Add 1 tbsp honey to the pan. Pick the thyme leaves from 6 stalks and add them too. Remove from the heat and stir. Place a long sprig of thyme on top of the caramel for decoration.
- Cut the cooked beetroot into nice fat slices and carefully (so you don’t burn your fingers) arrange all the slices on top of the caramel, working from the edge to the centre in a spiral pattern. Season with salt and pepper.
- On a lightly floured work surface, roll out the puff pastry so it’s big enough to cover the beetroot, then place it on top, tucking the edges down into the pan. Put the whole lot into the oven for about 30 minutes or until the pastry is golden.
- Wearing oven gloves, place an upturned plate over the frying pan (it should be bigger than the pan) and, holding the two together, flip the lot over. Leave it for 30 seconds to let the caramel mostly fall from the pan on to the plate, then slowly lift the pan.
- Serve by the wedge while still warm, with a disk of goat’s cheese on top and, if you fancy, a drizzle of honey.