6 eschalots, peeled
2 tbsp brown sugar
1 tbsp red-wine vinegar
9 baby beetroot, cooked and halved
1 sheet buttered puff pastry
½ cup baby-beetroot leaves
½ cup ricotta salata or other
hard salty cheese, shaved
1 Preheat oven to 200°C.
2 Heat butter over medium heat in 21cm frying pan with a metal handle. Add eschallots and cook, turning, for 8-10 minutes, or until tender and golden. Add brown sugar and cook for another 1-2 minutes, or until mixture begins to caramelise. Add vinegar and cook for 1 minute.
3 Carefully arrange beetroot in the bottom of the pan; top with a 26cm circle of pastry, slightly tucking in the sides.
4 Transfer to oven and bake for 10-15 minutes, or until pastry is golden and puffed. Turn out onto a serving plate and top with baby-beetroot leaves and cheese shavings.