Caramelised beetroot and goats cheese tart

My mum and sister are leaving tomorrow for a 4 week holiday.  They're off to New York, LA and San Francisco.  I am very very jealous and am working on a very big shopping list for them to compensate.

Anywhoo, I cooked a going away dinner for them last night and tried some new for entree... caramelised beetroot and goats cheese tart.  Totally yum, you need to try it.  It would also be great for lunch with a salad or something.

Caramelised beetroot and goats cheese tarte tatin. (makes 2, approximately 24cm)

1 bunch beetroot
oil
1 red onion, sliced
2 tblsp balsamic vinegar
2 tblsp brown sugar
2-3 sheets of puff pastry, thawed
1 tblsp butter, melted
90g soft goats cheese
rocket/beetroot leave/herbs to garnish

Cut the leaves off the beets and scrub them clean.  Put them in a saucepan and cover with water.  Boil for about an hour, or until they're tender.  Drain beetroot and when they're cool enough, peel them.  Slice beetroot.

Preheat oven to 220 degrees Celsius.

Heat oil in 2 x 24cm fry pans and add half the onion to each.  Fry the onion until soft and then add 1 tblsp of balsamic and 1 tblsp brown sugar to each frypan.  Stir until onion is caramelised.  Add/arrange the beetroot on top of the onion and take off the heat.

Cover the beetroot with a sheet of puff pastry, you might need to cut extra strips from the third sheet if the edges aren't quite covered.  Brush with melted butter.

Cook in the oven for about 25 minutes or until puffed and golden.

Leave the tarte to sit in the pan for about 5 minutes before inverting it.  Top with crumbled goats cheese and greens.  Drizzle with a little olive oil before serving.

The recipe is based on one from Coles, but I changed amounts and method a little (and added more goats cheese, because can you really ever have enough?).