Beetroot, pumpkin and goats cheese tarte tatin

Halfway between a pizza and a pie, this vegetarian tarte tatin makes a budget-friendly weeknight meal.

Recipe «Beetroot, pumpkin and goats cheese tarte tatin» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 800g pumpkin, peeled, cut into 2cm pieces, 2 tsp olive oil, 2 sheets frozen puff pastry, partially thawed, 450g can baby beetroot, drained, halved, 80g goat's cheese, roughly crumbled , 1/4 cup roughly chopped fresh flat-leaf parsley leaves, 2 tsp balsamic vinegar glaze .

Ingredients:

• 800g pumpkin, peeled, cut into 2cm pieces 
• 2 tsp olive oil 
• 2 sheets frozen puff pastry, partially thawed 
• 450g can baby beetroot, drained, halved 
• 80g goat's cheese, roughly crumbled 
• 1/4 cup roughly chopped fresh flat-leaf parsley leaves 
• 2 tsp balsamic vinegar glaze 

Instructions

1. Preheat oven to 220°C/200°C fan-forced. Place pumpkin in a baking dish. Drizzle with half the oil. Season with salt and pepper. Toss to coat. Roast for 25 minutes or until tender. Transfer to a large plate. Cool for 10 minutes.
2. Grease 2 x 4cm-deep, 18cm-round (base) cake pans. Line bases and sides with baking paper. Place pastry sheets on a flat surface. Using a small sharp knife, cut a 20cm round from each pastry sheet. Arrange pumpkin and beetroot over the base of prepared pans. Place 1 pastry round over the vegetables in each pan. Fold back the edges. Brush with remaining oil. Bake for 20 to 25 minutes or until golden and puffed. Set aside for 5 minutes before turning onto a chopping board or serving platter.
3. Top the tarts with goat's cheese and parsley. Drizzle with balsamic glaze. Serve.